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| Good eats on a cold/chilly day |
Ingredients:
1 lb. boneless chicken breasts (or 2 lbs. cooked ground chicken)
1 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 14oz. cans cannellini (white kidney) beans
15 oz. jar of Salsa Verde
1 4oz. can green chilies
Juice from 1/2 a lime
1.5 cups of chicken broth (I use my homemade broth)
Chili Seasoning:
2 Tbsp. ground chili powder
2 tsp. ground cumin
2 tsp. ground oregano
1 4oz. can green chilies
Juice from 1/2 a lime
1.5 cups of chicken broth (I use my homemade broth)
Chili Seasoning:
2 Tbsp. ground chili powder
2 tsp. ground cumin
2 tsp. ground oregano
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground white pepper (or black)
1.5 tsp. salt
Directions:
In a skillet heat oil on medium heat. Wash and cut chicken breasts into 4-5 pieces (if not using ground) and let drain for a moment. Sauté onion and garlic in oil for 5-10 minutes. Spray a 6 qt. crockpot with cooking spray. Add raw chicken pieces. Open 2 of the cans of beans and drain before pouring into the crockpot. Add in cooked onion and garlic, green chilies, lime juice, and seasonings. Pour in chicken broth and cover. Cook on LOW for 6 hours. After 4 hours open the other can of beans and mash up in its juices. Stir into chili the last 2 hours of cooking to help thicken it. When it’s done fish out chicken pieces and let cool down a few minutes. Shred meat with forks or fingers. Add back to crockpot (Chili will thicken a little more when you add the meat back to it).
1 tsp. ground white pepper (or black)
1.5 tsp. salt
Directions:
In a skillet heat oil on medium heat. Wash and cut chicken breasts into 4-5 pieces (if not using ground) and let drain for a moment. Sauté onion and garlic in oil for 5-10 minutes. Spray a 6 qt. crockpot with cooking spray. Add raw chicken pieces. Open 2 of the cans of beans and drain before pouring into the crockpot. Add in cooked onion and garlic, green chilies, lime juice, and seasonings. Pour in chicken broth and cover. Cook on LOW for 6 hours. After 4 hours open the other can of beans and mash up in its juices. Stir into chili the last 2 hours of cooking to help thicken it. When it’s done fish out chicken pieces and let cool down a few minutes. Shred meat with forks or fingers. Add back to crockpot (Chili will thicken a little more when you add the meat back to it).
Sprinkle some Pepper of Monterey Jack cheese in your bowl of chili and serve like we did in the South with cornbread or crackers.
*For a southwestern style add sour cream and salsa with the cheese and eat with tortilla chips.
Note: This chili was so GOOD! You can stir in some heavy whipping cream or add a block of softened cream cheese at the end to make it creamier. I'm thinking of making a double batch of this by cooking it with some ground chicken and ground turkey mixed next time. YUM!!!
Note: This chili was so GOOD! You can stir in some heavy whipping cream or add a block of softened cream cheese at the end to make it creamier. I'm thinking of making a double batch of this by cooking it with some ground chicken and ground turkey mixed next time. YUM!!!
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| Chili with cheese melted on top |
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