Tuesday, March 13, 2007

Try one of these GREAT Chili Recipes

I make these 2 different recipes often.

This one is on the back of BUSH's Great Northern Beans.

1 Med Onion
3 TBS Olive Oil
1 (4 oz) can Chopped Green Chilies drained
3 TBS flour
2 tsp Ground Cumin
2 (15.8 oz) cans Great Northern Beans
1 (14 1/2 oz) can Chicken Broth
1 1/2 cups finely chopped or ground Chicken Breasts

Optional:
Shredded Monterey Jack Cheese
Sour Cream
Salsa

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin. Stir for 2 minutes. Add beans and chicken broth, bring to a boil. Reduce heat, simmer 10 minutes or until thickened. Add chicken, cook until hot.

I like to make this with half the chicken broth and we use Tostitos and eat it like a dip.


CHICKEN CHILI STEW

3 boneless, skinless chicken breasts
1 large onion, chopped
1 green pepper, chopped
4 garlic cloves, minced (use less if your family doesn’t care for garlic)
4 tablespoons extra virgin olive oil
2 (14.5 ounce) cans stewed tomatoes
2 (15 ounce) cans pinto beans, drained and rinsed
3 cups salsa (your choice on how hot this is)
1-teaspoon chili powder
1-teaspoon ground cumin


Cut chicken into bite-size pieces. Cook chicken, onion, green pepper, and garlic in olive oil until chicken loses its pinkness and starts to slightly turn brown. Add remaining ingredients and, after it comes to a boil, simmer for 20 minutes. Ladle into bowls and top with shredded cheddar, sour cream, or thinly sliced green onions.

Serves 8.

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