slowcookedwhitechili


SLOW-COOKED WHITE CHILI

Yields 8 cups (2 quarts)

	3/4 lb. boneless skinless chicken breasts, cubed 1 med. onion, chopped 1 garlic clove, minced 1 tbsp. vegetable oil 1-1/2 cup water 1 can (15 oz.) white kidney or cannelini beans, rinsed and drained 1 can (15 oz.) garbanzo beans, rinsed and drained 1 can (11 oz.) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn 1 can (4 oz.) chopped green chilies 1-2 tsp. chicken bouillon granules 1 tsp. ground cumin

In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.

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