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| Chili season is almost here again! I just love the smell cooking, makes me want to have the gang over to watch football or watch a movie together. A comfort food great anytime of the year but some of the seasons trigger it for most frequent cooking. |
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| Chicken makes this hearty and really will satisfy the hungriest bunch! |
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| Saute the chicken chunks first with garlic and a whole chopped pepper really makes the chicken seasoned perfectly! |
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| I always use whole tomatoes put through the food processor to your desired chunkiness~! |
4 cubed chicken breasts
1 whole bell pepper chopped fine
3 cloves finely minced garlic
2 tablespoon olive oil
salt, pepper to taste
1 tablespoon chili powder
Saute chicken with seasonings on medium high heat in oil for 2 minutes on both sides stirring. Add the peppers and garlic. Cook for 3 more minutes. Set aside.
In a large 5 to 7 quart crock pot add:
2 cans great northern white beans or (homemade beans cooked around 2lbs)
1 16 ounce can kidney or other red beans
1 28 ounce can whole tomatoes put through the food processor
1 small can chicken broth 12 ounces
1 package of taco seasoning or chili seasoning
pinch of cayenne (optional)
For thickening add 1/4 cup masa flour with cold water to make a paste add 15 minutes before chili is cooked to thicken
Add the chicken mixture into the crock pot with the above ingredients and stir. Place crock pot on high for 3 to 5 hours. Around 15 minutes before you serve this add the masa flour to thicken. Salt, pepper to taste.
Serving suggestions: sour cream on top, avocado slices, tortilla chips, shredded cheddar cheese and sliced black olives.
If you like this recipe try some of these other chili recipes:
Lamb Chili and Burgundy Wine
Italian Style 3 Bean Chili
Italian White Chicken Chili
Beans, Beans, Beans
Escarole and Beans
Italian Chili Mac
White Chicken Chili Soup
