Good day for chili here. After a week of summer, it's fall-like today.
1 3/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, sliced (3/4 cup)
2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 oz each) pinto beans, undrained
1 can (10 oz) enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/3 cup sour cream
2 tablespoons chopped fresh cilantro, if desired
Scoop-shaped corn chips, if desired
1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except sour cream, cilantro and corn chips.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir mixture to break up chicken. Garnish each serving with sour cream and cilantro. Serve with corn chips.
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