1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 oz) diced tomatoes with jalapenos, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack (optional)
- Line the crockpot with crockpot liner for easy and fast clean up.
- In a 5- to 6-quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp of the cumin and 1/4 tsp each of the cayenne and salt. Cover and cook on high for 4 hours or low for 6 hours.
- During the last 30 minutes of cooking, remove chicken to a cutting board and shred. Return chicken to slow cooker with remaining 1/4 tsp each of the cumin and cayenne, tomatoes, corn and beans. Gently mash some of the beans against side of bowl to thicken chili. Stir in cornmeal and remaining 1/2 tsp salt.
- Sprinkle with Monterey Jack, if using.
From Family Circle magazine