SLOW COOKER CHICKEN CHILI

Start to finish: 4 to 6 hours on high, 6 to 8 hours on low (15 minutes active) Servings: 8

1 cup chopped yellow onion 2 medium carrots, peeled and sliced

4 cloves garlic, minced 2 tbsp pureed chipotles in adobo sauce 28-ounce can diced tomatoes, with juices

2 tbsp chili powder 2 tsp ground cumin Two 15 1/2-ounce cans black beans, drained 3 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces 2 scallions, trimmed and chopped Juice of 1 lime Kosher salt Shredded cheddar cheese or Mexican cheese blend Sour cream In a large slow cooker, combine the onion, carrots, garlic, chipotles in adobo, tomatoes, chili powder, cumin and beans. Stir to combine, then add the chicken and stir again. Cook in the slow cooker on high for 4 to 6 hours, or low for 6 to 8 hours. Stir in the scallions and lime juice just before serving. Taste, then season with salt. Serve with shredded cheese and sour cream on the side. Nutrition information per serving: 410 calories; 110 calories from fat (27 per cent of total calories); 12 g fat (5 g saturated; 0 g trans fats); 175 mg cholesterol; 910 mg sodium; 29 g carbohydrate; 9 g fibre; 6 g sugar; 44 g protein. Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom

100 Cookbook." She blogs at http://www.themom100.com/aboutkatie