This comforting and warm twist on classic chili is the perfect transition from summer to fall. Using the slow cooker makes this recipe even easier for a quick, allergen-free weeknight meal.
Ingredients:
1 lb. ground chicken
2 (15 oz.) cans Cannellini beans (or other white bean)
1 (4 oz.) can green chiles, diced
3 cups low sodium chicken broth
1/4 cup onion, diced
1 Tablespoon ground cumin
1 Tablespoon ground oregano
Directions:
1. In a large skillet, brown the chicken and cook through.
2. In a 3-qt. slow cooker, add all ingredients, stirring to combine.
3. Cook, covered, on low for 4-6 hours. If desired, serve with Gluten Free corn chips, non-dairy sour cream, or non-dairy cheddar cheese.