Slow Cooker Chicken Chili

Ingredients:

• 900 g of minced chicken, preferably coarsely chopped
• 3 tbsp. chili powder, plus 2 tsp.
• 1 can (425 g) red kidney beans (drained and rinsed)
• 1 can (425 g) white beans (drained and rinsed)
• 2 cans (800 g) chopped smoked tomatoes
• 1 sweet potato (about 280 g), peeled and coarsely grated
• 1 can (425 g) low-sodium chicken broth
• 1/4 cup instant tapioca (quick brew is recommended)
• 1-2 chipotle peppers, sliced ​​and seeded in adobo sauce
• 2 tablespoons soy sauce
• 1 tbsp coarse salt
• 1 tbsp onion powder
• 2 tsp granulated garlic
• 1 teaspoon dried oregano
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• A pinch of ground cloves
• 1/2 - 3/4 cup dark beer, optional
• Toppings: Sour cream, coarsely grated cheese, chopped green onions, chopped canned chili peppers

Preparation:

1. Place the chicken in the slow cooker. Add 3 tablespoons of chili powder and all the remaining ingredients, including the beans, chili peppers, potatoes, and spices, except for the beer. Stir everything together, close the lid, and cook at minimum temperature for 6-8 hours.
2. Just before serving, combine the remaining 2 teaspoons of chili powder and beer (if using), season again with salt and pepper, to taste and desire. Divide the chili among warmed bowls. Serve topped with grated cheese.
   
   Know-how: If you add chili powder before serving, it will enhance the flavor of the finished dish.