Chicken and Corn Chili

By talsy

Slow cooker, high fiber chili.

Ingredients

• 1 large onion
• 1 lb boneless, skinless chicken breasts
• 3 cups low sodium chicken broth
• 1 green pepper, seeded and chopped
• 1 3/4 tsp gound cumin
• 1/4 tsp cayenne pepper
• 3/4 tsp salt
• 1 (14.5oz) can diced tomatoes
• 2 cups frozen corn, thawed
• 1 (14.5oz) can garbanzo beans, drained and rinsed
• 2 cans (15oz each) pinto beans, drained and rinsed
• 2 tbl stone ground cornmeal
• Shredded Monterey Jack cheese.

Preparation

Step 1

In slow cooker combine onion, chicken, broth, green pepper, cumin, cayenne and salt. Cover and cook on high 4 hours or low for 6 hours.
Remove the chicken to cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker. Add tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal. Let sit a few minutes to soften the cornmeal.
Serve sprinkled with a little of the cheese.