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Mexican Flag Chili

2 jalapenos, seeded and chopped
2 small white onions, chopped
5 cloves garlic, finely chopped
2 (15 oz) cans Great Northern beans
2 boneless chicken breast
2 tablespoons dried basil
1 teaspoon cayenne
2 Roma tomatoes, chopped (I take out the seeds)
2 cups shredded pepper jack cheese
Cilantro

Add the jalapenos, onion, garlic, and beans to a slow cooker. Place chicken breast on top of bean mixture and sprinkle basil and cayenne over the chicken. Cover and cook on low heat for 6 to 8 hours. Fifteen minutes before serving. Remove the chicken breast and shred with fork. Add the shredded chicken, tomatoes and pepper jack cheese to the slow cooker, stirring until completely melted, about 15 mins. Serve Chili in bowls with Cilantro garnish and tortilla chips. Serves 4 – I normally double this for a full crock pot.

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