Ingredients: 2 cups great northern dried beans 3 cups boiling water 2 onions -- chopped 2 garlic cloves -- chopped fine 3 pickled jalapeno peppers -- chopped 1 tablespoon ground cumin 1 teaspoon chili powder 1 1/2 pounds chicken breasts; boneless -- skinned, cut into 1 pound summer squash 15 ounces hominy or 15 ounces corn -- drained 1/2 cup reduced-fat sour cream -- plus 1/4 cup cilantro leaves; chopped -- plus leaves for garnish 2 1/4 teaspoons salt 1 tablespoon lime juice -- fresh

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Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients. Add onion, garlic, jalapeno, cumin and chili powder to pot. Place chicken on top. Quarter squash lengthwise; seed.

Cut crosswise into 3/4 inch pieces. Add to pot. Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro. Spoon into bowls.

Garnish with sour cream, chopped tomato and cilantro leaves. (If a milder chili is desired, remove ribs and seeds from chilies.)

CONVENTIONAL COOKING: Soak beans overnight; rinse and drain. Cook according to package directions; reserve 1 cup cooking liquid; drain beans. Heat 2 Tbls oil in Dutch oven. Add onion; cook, covered, 10 minutes. Stir in garlic, jalapeno, cumin, chili powder, squash, hominy, beans. Add 1 cup bean liquid. Simmer, covered, 12 minutes. Stir in chicken; cook 10 minutes. Remove from heat. Stir in salt, sour cream, lime juice, cilantro.