I really enjoy the lighter version of chili, in the form of white chili. Be sure to pick up some Mexican Oregano, the flavor is terrific. Wheat Thins - the black pepper kind are really good with this chili.
1 can (16 oz.) navy beans, drained
4 cans (14 oz.) chicken broth
1 onion, chopped
2 cloves garlic, minced
1 T. ground white pepper
1 T. Mexican Oregano, crushed
1 T. ground cumin
1 t. salt
1/4 t. ground cloves
5 C. chopped cooked chicken
fresh chiles, hot or mild (your choice), roasted & peeled – seeded, optional
1 C. water
Garnishes: Monterey Jack cheese, salsa, sour cream
Put all of the ingredients, except the garnishes, in the Crock-Pot. Cover and cook on Low 8-10 hours or on High 4-5 hours. Serve with flour or corn tortillas, or crackers! Top with whatever garnishes you like. Serve immediately.