1 lg. onion, chopped
1 lb. boneless, skinless chicken
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno chile, seeded and choppped
1 3/4 t. ground cumin
1/2 t. cayenne pepper
3/4 t. salt
1 can (14.5 oz.) diced tomatoes, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz. each) cannellini beans, drained and rinsed
2 T. stone-ground cornmeal
shredded Monterey jack cheese
In a 5 to 6 quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 t. cayenne and 1/4 t. salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 t. each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 t. salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey jack cheese.