SAMI CONE / FRUGAL MOM
6 boneless, skinless chicken thighs
1 (16-ounce) bag dried Cannellini Beans
1 (16-ounce) bag frozen Sweet White Corn
1 (16-ounce) bag frozen fajita blend (peppers & onion), pulsed in food processor
1 head cauliflower, trimmed and cut into small florets
2 quarts low-sodium chicken broth
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
2 teaspoons fine sea salt
1 teaspoon garlic salt
Directions: Arrange chicken in the bottom of a 6-quart slow cooker. Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder. Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours. (adapted from Whole Foods slow cooker chicken chili recipe) This is less than 300 calories and under $1 per serving. We make a big batch and usually have enough left over to freeze for an additional 2 dinners! Serve with cornbread or crackers to round out the meal. Suggested toppings: sour cream, shredded cheese, cilantro, chopped red onion. Enjoy! For more recipe ideas check out www.samicone.com
