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