Crockpot Chunky Southwestern Chili
 

1 1/2 pounds boneless, skinless chicken thighs, cut in chunks
5 tablespoons olive oil, divided
1 medium sweet onion, chopped
1 large red bell pepper, diced
3 cloves garlic, minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
1 can (10 oz.) whole tomatoes and green chilies, crushed
2 cans (one 15 oz. and one 8 oz.) tomato sauce
1 can (15 oz.) chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (15 oz. each) black beans, liquid included
1 cup baby corn
1/3 cup sliced ripe olives
2 teaspoons minced cilantro leaves
1/2 cup grated cheddar cheese


Combine all ingredients except cheddar cheese into crock-pot. Cover and cook on high 4 to 6 hours. Sprinkle with cheddar cheese before serving

Adapted from a National Chicken Council recipe