Slow-Cooked White Bean Chili

By 1For_Him

Ingredients

• 1 small sweet yellow pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoons white pepper
• 3/4 teaspoons cayenne pepper
• 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 3 cups cubed cooked chicken breast (Grilled for a nice touch)
• 1 jar (15 ounces) Alfredo sauce
• 2 cups chicken broth
• 1 to 2 cans (4 ounces each) chopped green chilies
• 1-1/2 cups frozen gold and white corn
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded pepper jack cheese
• 1 cup sour cream
• Salsa verde and chopped fresh cilantro, optional

Preparation

Step 1

Saute pepper and onion together in olive oil until cooked. Add garlic and spices and saute a little longer.

Place in a 5- or 6-qt. slow cooker, combined with the beans, chicken, alfredo sauce, chicken broth, green chilies, and corn. Cover and cook on low for 3 hours or until heated through. Stir and add the cheeses and sour cream. Cook until melted and heated through. Serve with salsa verde and cilantro if desired. Yield: 12 servings (1 cup each).