This is a good slow cooker meal that can be vegetarian or with chicken.  It was originally listed as a chicken chili but we made this one time forgetting the chicken and it turned out just fine.  You choose.

5 quart slow cooker

Serves 8

Ingredients:

• 1 lb dried white beans (soaked overnight and drained)
• 1 Tbsp olive oil
• 2 medium onions chopped
• 4 cloves garlic minced
• 16 oz (2 x 8 oz) can(s) chopped green chilies
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/8 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1/4 tsp chili powder
• 6 cups low-fat / low-sodium chicken broth
• 2 cups grated low-fat, or fat free cheese, divided in equal parts (note: better with regular cheese, but your choice how healthy you need)
• 1 tsp salt
• 1/2 tsp black pepper
• (optional) 2 lbs boneless skinless uncooked cubed chicken breasts.

Garnishes:

• 1 cup fat-free sour cream
• 1 cup of your favorite salsa (note: you can also use diced rotel)
• 1/2 cup cilantro

Preparation:

Saute the onions in oil until clear.  Add the garlic, green chilies, cumin, oregano, cloves, cayenne, and chili powder for another 2 minutes.

Place all (not the garnishes) other ingredients in the slow cooker and cook on low 8-10 hours, or high 4-6 hours.

Just before serving, add 1 cup of the cheese to melt.

Serve in shallow bowls topped with the garnish.  The cilantro really makes this dish sing.

| Category Recipe/Food