Tuesday, April 9, 2013

Chicken and Corn Chili

Yummy! I found another great chili recipe that I can throw in the crockpot... I did leave out the jalapenos because my kids get a little excited if it is too spicy, but feel free to make it to your own taste! I made a batch of cornmeal muffins to go with the chili that night... Just used the recipe right off the cornmeal container - nothing fancy this time! :)

Chicken and Corn Chili
(recipe found at www.parents.com)

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low sodium chicken broth
1 green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon black salt
1 (14 1/2 ounces) can diced tomatoes with jalapenos, drained
1 1/2 cups frozen corn
2 (14 ounces) cans cannellini beans, drained and rinsed
2 tablespoons corn meal
shredded cheese

In slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 teaspoons cumin, 1/4 teaspoon cayenne pepper and 1/4 teaspoon salt. Stir, cover and cook on high 4 hours or low 6 hours. Remove from slow cooker and shredded chicken. Return to slow cooker and add remaining additional spices, tomatoes, corn and beans. Gently mash some of the beans against the side of the pot before adding to help thicken the chili. Stir in cornmeal and let cook a few minutes more to soften the cornmeal. Serve sprinkled with cheese.

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