|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