Perfect for a cold winter night… a real crowd pleaser.

4 C diced, cooked Chicken  (or Turkey, a great way to use leftovers)
1 C chopped Onion
2 cloves minced Garlic
1 jar Gluten Free Medium Salsa (I like Green Mountain Gringo Salsa)
1 Tbsp ground Cumin
1 Green Pepper, chopped
2 cans whole, peeled Tomatoes
1 Tbsp Chili Powder
1 can Black Beans (no need to drain)

Combine all ingredients in a large crock pot. Cook all day on low or 4 hours on high heat.

Serve in a bowl. Some like to put chips and or cheese on the bottom, others prefer to put them on the top. The choice is yours, or you can do both.

Suggested toppings: Shredded cheddar cheese, regular sour cream, and your favorite Gluten Free “chips” (I like Rice Works or Multi Grain Tortilla Chips) .

Gluten Free Chips

Gluten Free Chips