White Bean Chicken Chili

• 2 lbs. shredded chicken
• 3 cans of white kidney beans
• 1 can corn
• 1 can green chilis
• 32 oz. chicken broth (low sodium)
• 1 medium onion - diced
• 1 yellow squash - diced
• 1 zucchini - diced
• 3 cloves garlic - minced
• 1 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/2 tsp. cumin
• 1/4 tsp. OCF Datil Pepper powder

Saute the vegetables in olive oil, adding the garlic at the last minute. Combine all ingredients in a large pot and bring to a simmer. Transfer to a large crockpot and leave on warm. One hour before serving, add 2 tbsp. corn starch to 1/4 cup cold water. Top with shredded cheddar cheese and sour cream if desired. This dish pairs perfectly with Igniter Datil Pepper Sauce! It makes around 3 quarts.