Chicken chili in a slow cooker

Ingredients:

• 900 g lean minced chicken
• 1 can (425 g) pinto beans
• 1 can (425 g) white beans
• 1 tbsp. vegetable oil
• 4 crushed cloves of garlic
• 1 medium onion, finely chopped
• 1/4 cup chili powder
• 2 tsp ground cumin
• 1/4 tsp ground cinnamon
• A pinch of ground cloves
• 1 cup chicken broth
• 1 can (800 g) chopped tomatoes
• 6 sun-dried tomatoes, finely chopped
• 1 tablespoon crushed chipotle peppers in adobo sauce
• 2 teaspoons molasses
• 2 tsp Worcestershire sauce
• 4 green onions, sliced, for serving
• Lime wedges, sour cream for serving

Preparation:

1. Heat 1 teaspoon of oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon of salt.
   
   Cook, breaking up any lumps with a wooden spoon, until browned, about 4 minutes. Transfer the meat to a 3.7-5.6-quart multicooker bowl. Repeat with the remaining ground meat, adding another 1 teaspoon of oil and 1/2 teaspoon of salt.
2. Reduce heat to medium and add the remaining 1 teaspoon of oil to the pan. Add the garlic and onion. Cook, stirring and scraping out any browned bits, until the onion is soft, about 5 minutes.
   
   Add chili powder, cumin, cinnamon, and cloves and stir constantly for 1 minute, warming the spices. Pour in the chicken broth and scrape the bottom of the pan.
3. Pour everything into the slow cooker bowl, add the white and pinto beans with their liquid from the cans, chopped and sun-dried tomatoes, chipotle peppers, molasses, Worcestershire sauce, 2 teaspoons of salt, and a pinch of black pepper. Cover and cook for 6 hours on low.
   
   Serve with green onions, lime wedges and sour cream, if desired.
   Exit: 10 tbsp.