Ingredients:
Try Connie’s Winter White Bean Chili, a slightly spicy meal that is sure to be a kid pleaser with chicken, cumin and Great Northern beans. Makes 7-9 servings Prep time: 30 minutes Cooking time: 4 hours, 15 minutes 1 tablespoon extra virgin olive oil 1 cup chopped onion 1 cup chopped celery 2 tablespoons minced garlic 1 cup chopped carrots 1 pound chicken breasts, shredded, boneless, skinless 2 cups chopped zucchini 1/2 cup brown rice (not instant) 2-1/2 cups low sodium chicken stock 2 cans (4 ounces each) mild Mexican green chiles, drained 1/4 teaspoon cumin 2 cans (15.8 ounces each) BUSH’s Great Northern Beans with liquid 1 tablespoon chopped oregano 1 tablespoon chopped parsley Salt and black pepper, to taste Monterey and Colby cheese, to taste Green salsa verde, to taste

Instructions:
Heat olive oil over medium heat in a medium sauté pan. Add onions, celery and garlic. Cook until garlic is aromatic, approximately 5 minutes. Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture. Add zucchini, rice, chicken stock, chiles, cumin and beans. Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender. Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.