white bean chili and cheddar biscuits

it literally has been raining all day long. i liked it at first, but now i have a tinge of cabin fever. there's something about crock-pot cooking on a rainy day. when i woke up and it was dark, grey, and quiet, i knew that it was going to be a slow cooker kind of day. today i made white bean chicken chili and cheddar biscuits. enjoy!

chili
 ingredients:
1 small onion, chopped,
3 garlic cloves, chopped
1 jalapeno, chopped
1/2 carton mushrooms, chopped
half of a bunch of kale, destemmed and chopped
3/4 lb chicken, cubed
2 cans white northern beans
3 cups chicken broth
cumin
salt and pepper

to prepare:
heat a pan over med-high heat sautee garlic and onion in pan for a few minutes
add mushrooms, jalapeno, and kale, cook for a few minutes longer
put veggie mixture into the crock pot
salt and pepper the chicken, add to the pan, and brown on both sides (3 min per side)-then add to the crock pot
mix a cup of beans and 1 1/2 cups broth in a blender or food processor until smooth and combined
add that mixture to the crock with the remaining beans and broth.
add cumin, salt, and pepper
cook on high for 1 1/2 hours, then turn to low for the remaining 1 1/2 hours. the broth should be thick and creamy at the end of cooking

biscuits 
ingredients:
2 cups bisquick biscuit mix
1 cup sharp cheddar
2/3 cup milk
tbs garlic powder
2 tbs melted butter
dried parsley

to prepare:
preheat oven to 400
grease a cookie sheet
in a bowl, combine biscuit mix, cheese, milk, and garlic powder- mix until combined (should be sticky)
drop heaping spoonfuls of dough on the cookie sheet and bake 10 min
brush biscuits with melted butter and sprinkle with salt and parsley
bake 5 more min