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Crock Pot White Bean Chicken Chili
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A great way to save time and know that your dinner will be ready when you get home after a long day. Leftovers are great served over brown rice.  
serves 6 to 8

Ingredients

2 15-ounce cans white cannellini beans, great northern or pinto beans, rinsed and drained
1 pound boneless, skinless chicken breast, cut into small pieces
1 large onion, chopped
1-1/2 cups chopped red or green pepper
2 fresh jalapeño peppers, seeded and chopped (optional)
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
3-1/2 cups low-sodium chicken or vegetable broth
Cilantro for garnish (optional)
Monterey Jack cheese, shredded (optional)
 

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. In a 3-1/2 or 4-quart slow cooker combine all ingredients.
2. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours.
3. Ladle into bowls and top with cilantro or cheese, if desired.

Per serving:  323 calories, 2g total fat, 38g carbohydrates, 38g protein, 543mg sodium, 12g fiber, 173mg calcium
 

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