Ingredients:

1 (14 1/2 ounce) cans Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved

1 (11 ounce) cans mexicorn, drained

1 garlic clove, minced

5 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

2 lbs boneless skinless chicken thighs, cut into 1-inch cubes

2/3 cup tortilla chips, finely crushed

1 large onion, chopped, 2 cups

1 large green pepper, chopped, 1 3/4 cups

1 (15 1/4 ounce) cans kidney beans, rinsed, drained

cheese, shredded (optional)

sour cream (optional)

fresh cilantro, chopped (optional)

Directions:

1. Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.

2. In separate bowl, combine chicken and tortilla chips.

3. Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture. Cook on high four hours.

4. Serve with cheese, sour cream and cilantro, if desired.

5. Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.

Bon Appetit!