Ingredients
1 can (16 ounces) kidney beans, rinsed and drained2 cans (2-1/4 ounces each) sliced ripe black olives, drained1 cup frozen whole kernel corn, thawed and drained1 cup tomato juice1 can (4 ounces) chopped green chiles, drained2 tablespoons minced fresh cilantro1 tablespoon chili powder1/2 teaspoon ground chipotle pepper1 small onion, finely chopped1 small sweet red pepper, chopped2 tablespoons canola oil, divided2 garlic cloves, minced1-1/4 pounds boneless skinless chicken breasts, cubed2 tablespoons cornstarch1/2 teaspoon salt, divided1 cup cornmeal2 teaspoons baking powder1/2 teaspoon baking soda1/2 cup 2% milk
Preparation
In a 4-qt. slow cooker, combine the first 8 ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.
In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.
