White Bean Chicken Chili

By smleonard

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 2 Cubanelle peppers, seeded and sliced
• 1 jalapeno, seeded and chopped
• 2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz each) white shoepeg corn, drained
• 2 tablespoons lime juice
• 1/2 cup cilantro leaves
• Cornbread (optional)

Preparation

Step 1

Directions

1.
Coat slow cooker bowl with nonstick cooking spray.

2.
Heat oil in a large skillet over medium-high heat. Add chicken, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to slow cooker.

3.
Stir in broth, Cubanelle peppers, jalapeno, ancho chile powder, oregano, cumin and salt. Mash 1 can of the beans and stir in with remaining can of beans and the corn.

4.
Cover and cook on HIGH for 3 hours or LOW for 5 hours.

5.
Stir in lime juice and cilantro. Serve with cornbread, if using.