Oven-Baked Chili

1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp ground cumin
(1) 12-oz can white corn, drained
(1) 19-oz can garbanzo beans, drained
(2) 4-oz cans chopped chilies, drained
2 chicken bouillon cubes
2 large DLM Chicken Breasts, cut into strips or cubes
1 1/2 cups water
(1) 19-oz can cannellini beans, drained
Hot pepper sauce to taste
Monterey Jack cheese, grated

Heat oil in a heavy pan. Add onion, garlic, and cumin and sauté until tender. Transfer to a 2½-quart casserole dish. Stir in remaining chili ingredients, cover casserole, and bake at 350°F for 1 hour or until chicken is tender.

To serve: Stir in hot pepper sauce to taste and top with shredded cheese.

Makes 10 servings

Allergy Warning: Contains milk