Ingredients

• 1 cup chopped onion
• 4 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
• 2 teaspoons ground cumin
• 1 teaspoon crushed dried oregano
• ¼ teaspoon ground red pepper
• 3 (15½-ounce) cans Great Northern beans, rinsed and drained
• 2 (4-ounce) cans diced green chiles
• 4 cups reduced-fat, reduced-sodium chicken broth
• 3 cups chopped cooked chicken
• 1 cup reduced-fat, shredded Pepper Jack cheese
• Reduced-fat sour cream (optional)
• Canned diced green chile peppers (optional)

In a 3½-to-6 quart slow cooker place the onion, garlic, cumin, beans, 2 cans chile peppers, broth and cooked chicken. Stir to combine. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Stir in the cheese until melted.

Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.

Yield: 8 servings.

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