6 boneless, skinless chicken thighs
1 bag dried beans, picked through
1 bag frozen sweet corn
2 poblano peppers (or 2 green bell peppers), chopped
1 head cauliflower, trimmed and cut into small florets
1 yellow onion, chopped
2 quarts low-sodium chicken broth
1 1/2 tablespoon ground cumin
1 tablespoon chili powder
1/2 cup lowfat sour cream
2 teaspoons fine sea salt
Arrange chicken in the bottom of a 6-quart slow cooker.
Top with beans, corn, poblanos, cauliflower, onion, broth, cumin and chili powder.
Cover and cook on low until beans are very tender and cauliflower has fallen apart, about 10 hours.
Stir in sour cream and salt, ladle into bowls and serve.
SOURCE: Whole Foods