Chipotle Chicken Chili with Cheddar Bay Biscuit Topping

Ingredients:

• Olive oil
• 1 sweet or yellow onion, diced
• 2 teaspoons minced garlic
• 1 teaspoon ground chipotle pepper
• 1 cup chicken stock
• 7 oz. can roasted green chiles
• 2 chipotle peppers in adobo, seeds removed and diced
• 2 cups cooked butter beans, drained
• 4 15.5 oz. cans white chili beans*
• 1 can creamed style corn
• 1 1/2 cups shredded chicken, a rotisserie chicken works perfectly
• 1 cup of cilantro, chopped
• Salt & pepper, to taste

Biscuit topping:

• 1 box of gluten free cheddar bay biscuit mix
• 1/2 cup shredded cheese
• 1 cup cold water
• A handful of chopped cilantro

*If you can’t find the chili beans, use the following instead:

• 1 tablespoon cumin
• 2 teaspoon onion powder
• 2 teaspoons garlic powder
• 2 tablespoons chili powder
• 4 15.5 oz. cans great northern beans, drained

Instructions:

1. Start by heating 2-3 tablespoons of olive oil on medium high in a skillet. Add the diced onion. Sauté until translucent before adding the minced garlic.
2. Once the onions and garlic begin to caramelize, mix in the spices. Cook for 1-2 minutes more before pulling off the heat and adding to the slow cooker.
3. Add in the remaining ingredients to the slow cooker and cook on high for 4-5 hours or low for 6-7 hours.
4. Serve chili as is with traditional toppings or mix up a box of cheddar bay biscuits and add a scoop or two to the prepared chili in an oven safe dish. Bake at 425° for 15-16 minutes or until the tops are golden brown. Serve as directed with the seasoned, melted butter.