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Crockpot Chicken Chili

This slow cooker chicken chili is loaded with vegetables and flavor. Feel free to use frozen cooked corn kernels -- about 1 1/2 cups -- in place of the canned corn.

Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hour 20 minutes

Ingredients:

• 2 cups Great Northern dried beans, soaked overnight
• 3 cups boiling water
• 2 large onions, chopped
• 2 medium garlic cloves, minced
• 3 pickled or canned jalapeno peppers, chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
• 1 pound summer squash or zucchini
• 1 can (11 to 15 ounces) whole kernel corn, drained
• 1/2 cup sour cream plus more for garnish
• 2 1/4 teaspoons Salt
• 1 tablespoon Lime juice
• 1/4 cup chopped cilantro plus more for garnish
• 2 large plum tomatoes, diced

Instructions:

Combine beans and boiling water in a 4 to 6-quart slow cooker.

Add onion, garlic, jalapeno pepper, cumin and chili powder to pot; stir to blend. Place chicken on top. Quarter squash lengthwise and remove seeds. Cut crosswise into 3/4 inch pieces. Add to pot.

Cover and cook on low heat for 7 to 9 hours, or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with sour cream, diced tomato and cilantro leaves.

Serves 6.

Adapted from a September 1995 Family Circle