Slow Cooker Chicken and Hominy Chili

POINTS Value: 5
Servings: 4

Ingredients
2 tsp vegetable oil
1 large garlic clove, minced
1 small onion, chopped
1 medium stalk celery, chopped
1 medium portobello mushroom, chopped
1 medium yellow summer squash, diced
1 cup chopped tomatillos, about 4 medium husked tomatillos
15 1/2 oz canned hominy, drained and rinsed
1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1/2 tsp table salt
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp black pepper
1 tbsp uncooked corn grits, regular-variety
1 pound uncooked boneless, skinless chicken breast, cut into bite-size pieces
1 1/2 cup fat-free chicken broth


Instructions
* Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; sauté until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.
* Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.