1 can (14.5 oz.) diced tomatoes with jalapeños, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz. each) cannellini (or navy) beans, drained and rinsed
2 tbsp.stone-ground cornmeal
Shredded Monterey Jack cheese
Instructions
In a 5 to 6 quart slow cooker, combine onion,
chicken, low-sodium broth, green pepper,
jalapeño, 1 1/2 tsp. of the cumin, 1/4 tsp. of
the cayenne, and 1/4 tsp. of the salt. Cover and
cook on HIGH for 4 hours or LOW for 6 hours.
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 tsp. each
of the cumin and cayenne, and the tomatoes, corn
and beans. Gently mash some beans against the
side of the bowl to thicken the chili. Stir in
the cornmeal and the remaining 1/2 tsp. salt. Let
sit a few minutes to soften the cornmeal. Serve
sprinkled with a little of the Monterey Jack
cheese.
Serving
Suggestions
No-Knead Casserole Bread, Broccoli Slaw
Originally Submitted
10/19/2008
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