Southwestern Chicken Chili

1 medium green bell pepper, chopped

1 cup chopped onions

3 garlic cloves, minced

3 tablespoons cornmeal

2 tablespoons chili powder

3 teaspoons dried oregano leaves

1 teaspoon cumin

1 teaspoon sea salt

1 1/4# boneless skinless chicken thighs, cut into 1 inch pieces

1 (16oz) jar medium picante sauce (watch your ingredients for glutamate’s)

1 (15 or 15.5 oz) can white Northern Beans

1 (14.5 oz) can diced tomatoes, drained…(look for tomatoes preserved with citric acid)

in 3 1/2 to 4 quart slow cooker, combine bell pepper, onions and garlic.

In medium bowl, combine cornmeal, chili powder, oregano, cumin and sea salt, mix well.

Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Add picante sauce, beans and tomatoes; stir gently to mix

cover; cook on low setting for 6 to 8 hours

6 (1 1/3 cup) servings