Recipe: Chicken Chili (using white, black and kidney beans) (crock pot)

CHICKEN CHILI

1 (15 ounce) can white navy beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 large onion, chopped
3 cloves garlic, crushed
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne
5 tablespoons chili powder
4 cans (15 ounces each) diced tomatoes with sauce
1 tablespoon tomato paste
2 cups chicken stock
4 boneless chicken breasts, cut into 1-inch cubes
1 cup chopped cilantro
Salt and black pepper, to taste

Mix all the ingredients except cilantro, salt and pepper in slow cooker.

Cover and cook on Low for 7 to 8 hours.

Just before serving, stir in the cilantro, salt and pepper. Serve immediately.

Makes 6-8 servings
Source: Southwest Slow Cooking by Tammy Biber and Theresa Howell