CHICKEN CHILI

This chicken chili has plenty of homemade flavor, and it makes a great winter or fall lunch or dinner. Serve it with with cornbread or biscuits. Be sure to add cheese and chopped onions as fixin's on the side. It just plain tastes great!

•2 tablespoons olive oil
•2 boneless chicken breast halves, diced
•12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
•1 cup chopped onion
•4 cloves garlic, minced
•2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed or dried beans soaked overnight and cooked
•1 1/2 cups tomatillo salsa
•1 cup chicken broth
•1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
•1 cup frozen corn kernels
•2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
•1 1/2 teaspoons ground cumin
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•Dash cayenne pepper, optional

Preparation:

In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Sprinkle with cilantro just before serving.

Serves 6 to 8