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Crockpot Chicken Chili

2 cups Great Northern dried beans, soaked overnight 
3 cups boiling water 
2 onions, chopped 
2 garlic cloves, minced 
3 pickled jalapeno peppers, chopped 
1 tablespoon Ground cumin 
1 teaspoon chili powder 
1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces 
1 pound summer squash 
15 ounces corn, drained 
1/2 cup sour cream. plus a little for garnish 
2 1/4 teaspoons Salt 
1 tablespoon Lime juice 
1/4 cup chopped cilantro, and some for garnish, if desired 
2 plum tomatoes, chopped 

Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.

Add onion, garlic, jalapeno, cumin and chili powder to pot. Place chicken on top. Quarter squash lengthwise; seed. Cut crosswise into 3/4 inch pieces. Add to pot.
Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with sour cream, chopped tomato and cilantro leaves. (If a milder chili is desired, remove ribs and seeds from chilies.)