Chicken chili recipe

Ingredients

• Nonstick cooking spray
• 8 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 (15-ounce) can white kidney (cannellini) or Great Northern beans, rinsed and drained
• 1¼ cups reduced-sodium chicken broth
• ¼ cup chopped onion
• 1/3 cup chopped green sweet pepper
• ½ of a small fresh jalapeno chile pepper, seeded and finely chopped
• ¼ tsp ground cumin
• ¼ tsp dried oregano, crushed
• 1/8 tsp ground white pepper
• 1 clove garlic, minced
• 2 tbsp chopped tomato (optional)
• 2 tbsp sliced green onion (optional)
• 2 tbsp shredded Monterey Jack cheese (1 ounce) (optional)

1. Lightly coat an unheated medium skillet with cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2. In a 1½ quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3. Cover and cook on low heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4. If desired, sprinkle individual servings with tomato green onion, and cheese.