Ingredients:

3 16oz cans of White Beans (Cannellini, Great Northern or Navy)

2 4.5oz cans chopped green chilis

1 bag Morningstar Farms® Meal Starters™ Chik'n Strips, (thawed & chopped into small bite-sized pieces)

4 Ears of sweet corn, grilled and kernels removed from cob OR 1 bag of frozen fire-roasted corn (Trader Joe’s has a great product for this)

1 White Onion, chopped

3 Cans Vegetable Stock

2 Packages Chili Seasoning OR:

Chili Seasoning

• 1 tablespoon paprika
• 2 1/2 teaspoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon seasoned pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Place all spice ingredients in airtight container & shake well before using!

1 16oz container of Sour Cream

2 Cups Monterrey Jack cheese (pepper cheese, if you like the heat!) May be omitted if you wish to lower the fat & calories .

Jalapeno rings or cilantro leaves for garnish (up to your personal taste)

Directions:

Place the drained beans, green chilis, corn, onions & seasoning into slow-cooker set on low. Pour vegetable stock over the beans until they are covered. Stir to mix all ingredients well.  Cook for 4-5 hours, then add the chopped Chik'n Strips (if you add them too early, they can get mushy).  Allow another 30-60 minutes of cooking time to allow the Chik'n Strips to take on the chili flavor. Just before serving, mix in the cheese & sour cream, leaving enough sour cream in the container to garnish the top of the chili. I like to top the sour cream garnish with either fresh cilantro or jalapeno rings to make the presentation pop!