Chicken and Corn Chili
"From Family Circle May 2010--slow cooker chili"
- Ready In:
- 6hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 large onion, chopped
- 1 lb boneless skinless chicken breast
- 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 ground cayenne pepper
- 3⁄4 teaspoon salt
- 14 1⁄2 ounces diced tomatoes with jalapenos, drained
- 1 1⁄2 cups frozen corn, thawed
- 30 ounces cannellini beans, drained and rinsed
- 2 tablespoons stone-ground cornmeal
- shredded monterey jack cheese
directions
- Combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 teaspoons cumin, 1/4 teaspoon cayenne and 1/4 teaspoon salt in slow cooker bowl. Cover and cook for 4 hours on high or 6 hours on low.
- Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili.
- Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit 5 minutes to soften the cornmeal. Sprinkle with Monterey Jack cheese and serve.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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