I love chili...all kinds of chili. Chili is one of my favorite cool-weather dishes. My son? Not so much...until I made this chili. His is usually the first spoon in! And, it's so easy to make! Just throw the ingredients into the crock pot and six hours later dish up a thick, hearty chili with just the right amount of heat. Cheese works well as a topping as does sour cream and just a squirt of lime.
Chili is one of our favorite things to eat while watching a big game, or throw it together before work. Welcome home indeed!
What's In It:
3 boneless, skinless chicken breasts
1 med. onion, chopped
1 16 oz. can kidney beans (I prefer dark red)
1 16 oz. can black beans or pinto beans
3 10 oz. cans Rotel diced tomatoes and green chiles (May substitute another brand. There are lots out there. I have also used a tomato/jalapeno blend.)
2 8 oz cans tomato sauce
1 10 oz. pkg. frozen corn (I like shoepeg)
1 pkg. taco seasoning
1 tbs. cumin
1 1/2 tbs. chili powder (Use more or less depending on taste. We like ours spicy!)
How To Make It:
Add all ingredients, except for the chicken, to the crockpot. Stir.
Top with chicken, cover and set crockpot to cook for 6 hours.
About an hour before chili is done remove chicken, shred, and return to crockpot. Mix well.
Serve with a choice of suggested toppings: sour cream, lime juice, shredded cheese, chopped jalapeno, chopped cilantro.
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