Chunky chicken chili

1 1/2 cups chopped onion (about 2 small)
1 cup chopped green bell pepper (about 1 large)
1 (4-ounce) can diced chilies
3 cloves garlic, minced
2 teaspoons ground cumin
1 to 1 1/2 teaspoons chili powder, more if you like it hot
1/2 teaspoon dried whole oregano
4 cups bite-size pieces cooked chicken (about 5 to 6 boneless, skinless breasts)
1 cup water
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 (14-ounce) can stewed tomatoes
1 (14-ounce) can chicken broth
1 (12-ounce) bottle chili sauce
1 (16-ounce) can great northern beans, drained and rinsed
Avocado, chopped onion, sour cream for garnish

Coat the stone liner of a large slow cooker with cooking spray. Add onion, green pepper, chilies and garlic. Cook on high 10 to 15 minutes. (Or cook in small skillet and place in cooker. ) Add chili powder, cumin and oregano; cook 5 minutes. Add chicken, water, red pepper, black pepper, Worcestershire sauce, mustard, tomatoes, broth and chili sauce. Cover and cook on high 1 hour. Reduce heat to low, add beans and continue to cook 4 to 6 hours or until ready to serve. Arrange garnishes and let guests help themselves.

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