White Chicken Chili

If you're looking for an alternative for your usual tomato-based chili, try this slow cooked version with white beans, chicken broth, jalapeno pepper, and garlic.



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Ingredients
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    3  15 - 15 1/2 ounces 
    cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
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    2 1/2  cups 
    chopped cooked chicken
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    1   cup 
    chopped onion (1 large)
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    1 1/2  cups 
    chopped red, green, and/or yellow sweet pepper (2 medium)
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    2   
    fresh jalapeno chile peppers, seeded and chopped (see tip, page XX)
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    2   
    cloves garlic, minced
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    2   teaspoons 
    ground cumin
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    dried oregano, crushed
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    3 1/2  cups 
    chicken broth
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    Shredded Monterey Jack cheese (optional)
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    Broken tortilla chips (optional)

Directions
1.
In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, salt, and oregano. Stir in chicken broth.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 422, Fat, total (g) 6, chol. (mg) 52, sat. fat (g) 2, carb. (g) 54, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 13, sugar (g) 1, pro. (g) 38, vit. A (IU) 2041, vit. C (mg) 66, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 210, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 709, Potassium (mg) 1210, calcium (mg) 162, iron (mg) 5, Vegetables () 1, Starch () 4, Very Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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