Chicken Chili

Finally a new post!  I haven't posted since I decided to go back to school.  Yes, back to school!  Enjoying it almost as much as I enjoy cooking!  Really...no joke! :)  I've decided to cook some meals and freeze them so I have something to pull from the freezer during the school quarter.  I've done a great job procrastinating until the day before school starts.  

Normally I make turkey chili.  Today I have extra chicken that needs to be used so my niece and I will have chicken chili.  Side note while the garlic and onion are cooking, don't get side tracked by Words with Friends, the garlic and onion might get a little over cooked.  I probably used about 2 TBSP minced garlic.  I used Canola oil instead of olive oil because it was in the cupboard.  I didn't use pepper since I didn't have any, but I did use salt.  

1 pkg chili powder (I used McCormick Chili Seasoning Mix – 30% less sodium)
1 TBSP garlic or more if you love garlic
2 small onions
Olive oil
3 ½ cups diced cooked chicken

dash of salt and pepper
1 large 28 oz can stewed tomatoes
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
cilantro
sour cream
shredded cheese

Saute onion and garlic in canola oil. Add chicken, brown, and season with salt and pepper. Pour into a crockpot.  Add the chili powder to the crockpot and follow directions. Open all the cans and pour it in the crockpot. (I drain corn but nothing else). Season and cook on high for 30 minutes then turn to low for at least an hour. Serve with cilantro, sour cream and shredded cheese.