I made this delightful chili in the slow cooker. It doesn’t take much preparation and after a few hours will give you a delicious (and nutritious!) meal. Packed full of beans and corn, with a bit of chicken and spices this is a great way to warm up in the winter.
1 1/2 cups cooked chicken, diced
2 15 oz cans great northern beans -rinsed and drained
1 15 oz can pinto beans -rinsed and drained
3 cups low sodium chicken broth
1 cup frozen corn
1 cup sour cream
1 cup Monterey Jack cheese
1 small white onion, diced
2 garlic cloves, minced
1 tablespoon ground cumin
salt and pepper, to taste
4-5 tablespoons cilantro, chopped
Cook the chicken with the garlic, salt, and pepper until it’s no longer pink and place it into the slow cooker. Take the pinto beans and 1 cup of chicken broth and place it into a blender and blend until smooth – then add it to the slow cooker. Place the rest of the beans and chicken broth into the slow cooker and stir well. Next add the cumin, onions, sour cream and cheese mix well and cover. Allow it to cook 3-4 hours on low heat. Add cilantro before serving. I added a bit of cheddar as well before serving. Serves 6-8. Enjoy!