Wednesday, March 1, 2017

Chicken Chili

Chili is one of my favorite meals in late fall/winter.  I make my Vegetarian Chili nearly every week once the Michigan winter sets in.  But, occasionally I'm feeling generous and make this Chicken Chili for Jason. It's a nice change to traditional chili with tomatoes and beef - neither are present in this chili.  Loaded with shredded chicken, white beans, bell peppers, and corn, it's filling, hearty and is a perfect meal on a cold winter day. 

You can top it with shredded cheese and tortilla chips or serve alongside some warm, fresh cornbread.  This recipe makes enough for leftovers or to throw a few servings into the freezer for later.

Chicken Chili
Serves 6-8


2 lbs skinless chicken breasts or thighs
2 green bell peppers, diced
4 oz diced green chilis
1 jalapeno, seeded and diced (optional)
48 oz great northern beans, drained & rinsed
1 tsp Kosher salt
1/2 tsp white pepper
1 1/4 tsp cumin
32 oz chicken stock
1 cup frozen corn

Optional Toppings:
Shredded cheese, tortilla chips, diced avocado, sour cream


1.  Reserve one cup of the drained and rinsed beans.  Place all other ingredients except for the corn into a crock pot.  Place the cup of beans into a small blender with 1/4 cup of the chicken broth and puree until smooth.  Add into the crock pot.  Cover and cook on low for 6-8 hours.

2.  Thirty minutes before serving, remove chicken and shred.  Add back into the crock pot along with the corn.  Stir, cover, and continue to cook to heat the corn thoroughly.  Ladle the chili into bowls, top as desired and enjoy!

~ Sara :)

No comments:

Post a Comment