Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 teaspoon vegetable oil
2 1/4 lbs.  meatless chicken pieces
1 teaspoon vegetable oil
1 large onion	Washed, peeled and diced.
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic	Minced.
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon all-purpose flour
1 teaspoon dried oregano
1 (7 oz.) can diced green chilies
1 tablespoon fine cornmeal
2 cups low salt vegan chicken broth, divided
2 (15 ounce) cans  reduce sodium white beans, drained	Rinse to remove excess salt
1 cup low salt vegan chicken broth
1/2 teaspoon white sugar
1 pinch cayenne pepper (optional)
1/3 cup green onions	Wash, trim and chopped. (including green tops)
1/3 cup light sour cream	For vegan: use vegan sour cream
1/3 cup fresh cilantro	Wash, trim and chopped.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2	Stir chili powder, cumin, flour, green chilies and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir. Stir in cornmeal and bring to a simmer.
3	Stir in beans and 1 more cup chicken broth. Add chicken to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.	Cook until internal temperature reaches 165°F.