White Chicken Chili with Pesto

• 1 lb chicken breasts
• 1/2 bag (8 oz) dried great northern beans
• 1/2 large onion, chopped
• 1 cup carrot, finely chopped
• 1-4 oz can green chiles
• 2 tsp minced garlic
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 14 oz reduced sodium vegetable broth
• Salt & pepper to taste
• 1 cup cooked quinoa
• 3 T pesto

Directions:

1. Rinse beans.
2. Place ingredients, chicken through salt & pepper in crockpot.
3. Cook on low for 6-8 hours, until beans are tender & chicken is cooked through.
4. Before serving, cook quinoa according to package directions.  Add 1 cup cooked quinoa to chili.
5. Stir in 3 T of pesto & serve.  Garnish with mozzarella cheese.