Red White Chili

• 2 cups Chicken, Cooked And Cubed
• 1- 1/2 cup Corn
• 15 ounces, weight (1 Can) Pinto Beans, Drained And Rinsed
• 15 ounces, weight (1 Can) Navy Beans, Drained And Rinsed
• 10 ounces, weight (1 Can) Rotel, Undrained
• 4 cups Chicken Broth
• 2 Tablespoons Lime Juice
• 1 whole Large Onion
• 1 cup Green Pepper, Diced
• 2 Tablespoons Garlic, Minced
• 2 Tablespoons Cumin, Ground
• 4 Tablespoons Chili Powder
• 1 teaspoon Mexican Oregano
• 1/2 teaspoons Thyme
• 1/2 teaspoons Rosemary

1. Dice onion and add it to a saute pan with the green peppers.
2. (I do this to assure that the veggies get cooked thoroughly.
3. And, I believe it adds a bit of extra flavor.)
4. Add all ingredients into the crock pot (slow cooker).
5. Let cook until beans are done.
6. I usually let it sit overnight, but it really only takes a couple of hours to fully cook and integrate the flavors.
7. Serve with corn bread, crackers, cheese, sour cream, or whatever your favorite chili topping is.

chicken, corn, weight, weight, weight, chicken broth, lime juice, onion, green pepper, garlic, cumin, chili powder, oregano, thyme, rosemary

Taken from tastykitchen.com/recipes/main-courses/red-white-chili/ (may not work)