Crockpot Chicken Chili

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• 2 cups Great Northern dried beans, soaked overnight
• 3 cups boiling water
• 2 onions, chopped
• 2 garlic cloves, minced
• 3 pickled jalapeno peppers, chopped
• 1 tablespoon Ground cumin
• 1 teaspoon chili powder
• 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
• 1 pound summer squash
• 15 ounces corn, drained
• 1/2 cup sour cream. plus a little for garnish
• 2 1/4 teaspoons Salt
• 1 tablespoon Lime juice
• 1/4 cup chopped cilantro, and some for garnish, if desired
• 2 plum tomatoes, chopped

Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.
Add onion, garlic, jalapeno, cumin and chili powder to pot. Place chicken on top. Quarter squash lengthwise; seed. Cut crosswise into 3/4 inch pieces. Add to pot.
Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.
Spoon into bowls. Garnish with sour cream, chopped tomato and cilantro leaves. (If a milder chili is desired, remove ribs and seeds from chilies.)
Adapted from September 1995 Family Circle
Typed by Pegg S. 11/95