- 4 lb skinless, boneless chicken meat, cut into bite sized pieces
- 1½ cups coarsely chopped onion
- 2 cups bite sized red bell peppers
- 1 Tbs olive oil
- 4 Tbs garlic granules or bottled minced garlic
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp sugar
- 1/4 tsp Tabasco sauce
- 1 can chicken broth (about 15 oz)
- 1 can chopped tomatoes (about 15 oz) including the juice
- 1½ cup yellow corn kernels (fresh, frozen or canned)
- 2 cans chopped green chili (about 4 oz each), drained
- 3 cans great Northern beans (about 15 oz each), rinsed and drained
- 1/3 cup cornstarch
- Place chicken, onion, and peppers in the slow cooker - it should be a 5-quart or larger.
- Add olive oil, garlic, cumin, ground chili, sugar and Tabasco -if using it, then add chicken broth, chopped tomatoes, and the corn. Add the drained chopped chili and stir.
- Put the beans on top of the other ingredients in the slow cooker, but don't stir.
- Cover and cook on the low setting for 6 to 8 hours.
- About 1 hour before finishing cooking, mix the cornstarch with 1/3 water - be sure there are no lumps - and add a little to the chili, stirring gently, and let it thicken for 5-10 minutes. Keep adding cornstarch every 5-10 minutes until the chili has a consistency thicker than heavy cream.
- Serve in bowls. Garnish with shredded Monterrey Jack cheese and sour cream.
Nutrition Facts
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
To prepare this recipe without a slow cooker. Heat the olive oil in a 5-quart Dutch oven or casserole dish. Add chicken, onion and peppers and cook until onion and peppers are soft and chicken surface is no longer pink, about 9-10 minutes.
Add the remaining ingredients as described in the recipe. Take it to a boil, reduce heat to medium-low and simmer until the chicken is thoroughly cooked inside, about 20-25 minutes,
When the meat is cooked, add the cornstarch mixed with water, a little at a time, every 5 minutes or so, until the chili becomes slightly thicker than heavy cream.
Low cholesterol - this recipe is suitable for a low cholesterol diet if you skip the Monterrey Jack and sour cream garnish. Just serve with some steamed rice.
Prepare ahead - this chili would keep for up to 2 days in the fridge, covered. It will freeze well if frozen before thickening. Thaw in the microwave then re-heat in a large pot over medium heat, stirring gently -to prevent the beans from breaking- but frequently. Once the chili is hot, thicken with cornstarch as described.
