Chicken and Corn Chili

This is why my blog is "not so vegetarian". I crave for meat from time to time.
I like it a little spicy, so I add cayenne pepper. If you like it mild, you can use a milder version of pepper.

 

Ingredients

•  1 skinless, boneless chicken breast halves (good size)
• 1 (16 ounce) jar salsa
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• salt to taste
• ground black pepper to taste
• 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can black beans (rinse and clean)

Directions

1. Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2. About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3. Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve. 
4. Optional: add cheese and sour cream as garnish.