• In a 5- to 6-quart slow cooker, combine onion, chicken, broth, green pepper, jalapeño, 1 1/2 tsp of the cumin and 1/4 tsp each of the cayenne and salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

  • During the last 30 minutes of cooking, remove chicken to a cutting board and shred. Return chicken to slow cooker with remaining 1/4 tsp each of the cumin and cayenne, the tomatoes, corn and beans. Gently mash some of the beans against side of bowl to thicken chili. Stir in cornmeal and remaining 1/2 tsp salt.

  • Sprinkle with Monterey Jack, if using.

Nutrition Facts

287 calories; 3 g total fat; 45 mg cholesterol; 736 mg sodium. 38 g carbohydrates; 27 g protein;