A different twist on chili. My second favorite chili (my favorite being Kera's sweet chili which is also on this blog). It has chicken instead of beef which makes me happy because generally I don't like beef (unless it's in a soup or other wise "hidden")
1 c chopped onion
4 cloves minced garlic
2 t ground cumin
1 t oregano
1/4 t ground red pepper
3-15 1/2 oz Great Northern beans, drained and rinsed
2-4 oz diced chile peppers
4 c chicken broth
2 c monterray jack cheese (optional
Sour cream (optional)
**skip on cheese and sour cream for casein free version**
1. In slow cooker, place onion, garlic, cumin, oregano, pepper, beans, 2 cans of chile peppers, broth, and cooked chicken. Stir to combine.
2. Cover and cook on low for 7-8 hours or high 4 hours. Stir in the cheese until melted.
3. Serve, and if desired top with sour cream.
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