Chicken Chili
2 lb boneless chicken breasts
1 cup onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced or 1 tsp granulated garlic or garlic powder
15-oz can great northern beans, rinsed and drained
15-oz can pinto beans, rinsed and drained
14.5-oz can tomatoes, stewed and diced
8-oz can tomato sauce
1 1/2 cups frozen corn kernels, thawed
1 tbs chili powder, heaping
1 tsp cumin
1 tsp dried oregano
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Dice the chicken or cut it into strips.

Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.

Serves 8