– 3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided – 1 (25-oz.) can hominy, rinsed and drained – 3 cups unsalted chicken stock (such as Swanson) – 2 cups peeled cubed butternut squash – 1 cup chopped yellow onion – 2 tablespoons ground cumin – 1 tablespoon chili powder – ½ teaspoon kosher salt
– 2 garlic cloves, chopped – 2 oregano sprig – 1 (5-oz.) can diced green chiles, drained and divided – 1 ¼ pounds skinless, boneless chicken thigh – ½ cup plain low-fat yogurt – 6 tablespoons fresh cilantro leaves, divided – 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup) – ¼ cup chopped green onion – 1 jalapeño, thinly sliced – Lime wedge
Blend beans in processor. Combine with hominy, spices, and chiles in slow cooker.
Add chicken thighs, cook on low for 8 hours.
1. Shred chicken, return to cooker.
Blend reserved chiles, yogurt, and cilantro.
Serve chili topped with yogurt mix, cheese, and garnishes.
Each bowl offers a hearty, flavorful meal.
1. Enjoy a zesty, satisfying dish with vibrant toppings.