Chicken, Bean, and Corn Chili

2 boneless skinless chicken breasts, cooked and shredded
1 tbsp Worcestershire sauce
.5 tsp olive oil
1 large onion
5 cloves garlic, minced
1 red bell pepper, finely chopped
3 ribs celery, finely chopped
2 cans (14.5 oz) diced tomatoes or 3+ cups fresh tomatoes, diced
1 can (15 oz) chili beans, hot sauce
1.5 cups fat-free chicken broth
2 cans (6 oz) tomato paste
1 can (8 oz) tomato sauce
1 cup frozen corn kernels, heaping
2 tbsp chili powder
1 tsp salt
1 tsp cumin
.5 tsp black pepper
.5 tsp ground red pepper
.25 tsp dried oregano
.25 tsp ground coriander
.25 tsp basil

This chili is good on its own or garnished with diced onions and shredded cheese. Omit chicken and use vegetable broth for a vegetarian option. Omit salt and use no-salt-added canned goods for a low-sodium option. Cornbread or cornbread casserole is a classic complement.

1. Prepare chicken and chop ingredients as needed.
2. Head Worcestershire sauce and olive oil in medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to 6+ quart crock pot.
3. Add chicken, bell pepper, celery, tomatoes, beans, broth, tomato paste and sauce, corn, and spices and seasonings to taste.
4. Cover; cook on "Low" 6-8 hours or on "High" 3-4 hours.

Serving Size: Makes roughly 8 2-cup servings