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1. Combine the chicken, onion, chicken broth, bell pepper, jalapeno, 1-1/2 teaspoon of cumin, 1/4 teaspoon cayenne pepper and 1/4 teaspoon salt in a slow cooker and mix well.
2. Cover and cook for 6 hours on LOW.
3. Remove the chicken to a cutting board and allow to cool slightly.
4. Shred the chicken with 2 forks and return the meat to the slow cooker.
5. Add the remaining cayenne pepper and cumin and mix well.
6. Add the tomatoes, corn and cannellini beans.
7. You can mash a portion of the beans if you want your chili to be thicker.
8. Add the cornmeal and the rest of the salt and mix well.
9. Let the pot sit for 5 minutes then sprinkle the top with the shredded cheese.
10. Serve and enjoy.
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