1. In a 3 1/2 to 6 quart slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, 8 oz of chile peppers, broth and cooked chicken. Stir to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.
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|Serving Size: 1 Serving (810g)|
|Recipe Makes: 8|
|Calories from Fat: 867 (71%)|
|Amt Per Serving||% DV|
|Total Fat 96.3g||128 %|
|Saturated Fat 53.9g||270 %|
|Monounsaturated Fat 25.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 280.7mg||86 %|
|Sodium 992.9mg||34 %|
|Potassium 1484.1mg||39 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 42.9g|
|Protein 43.4g||62 %|
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Calories per serving: 1224
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