I love this on cold fall days served with piping hot cornbread slathered with butter and honey. It's simple to make in the morning and have ready for dinner.
Prep: 15 mins
Cook: 6 hrs 5 mins
Yields: 12 servings
Ingredients
1 cup chopped onion (1/3 cup dehydrated or dry minced onions)
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. dried oregano, crushed
1/4 tsp. ground red pepper
3 (15.5 oz) cans great northern (white) beans, drained and rinsed (or 1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
3 cups chopped cooked chicken (3 (10 oz.) cans of chicken or 2 pints of home canned chicken-you can also use the water from the can as part of your chicken broth)
2 cups shredded Monterey Jack cheese (to make it extra zesty, use pepper jack cheese)
Sour Cream
Directions
1In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stir to combine.
2Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.