Tue, Jun 22, 2010
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This chili is easy to make and can be made on the stovetop or in a slow-cooker. We had BBQ chicken for a birthday party so I chopped up the leftover chicken for some chili the next day. But you could also use chicken breast or ground chicken, turkey or beef. If you begin with raw meat, just be sure to brown it on the stovetop before adding it to the chili. I have listed the seasonings that I used but you can, of course, season your chili to taste.
- ½ of an onion, chopped
- 3 garlic cloves, chopped
- 2 poblano chiles, roasted and chopped, or 1 small can diced green chiles
- 1½ – 2 Tbsp chili powder
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp oregano
- 1 16-ounce can tomato sauce
- ¼ cup water (rinse the can of tomato sauce)
- 2 cups chicken broth
- 1 tsp paprika
- 1½ -2 cups chopped cooked chicken
- 1 15-ounce can of black beans, rinsed and drained
- 1 15-ounce can of pinto beans, rinsed and drained
- Lightly coat a pan with cooking oil and heat it over medium heat.
- Sauté the onion, garlic and peppers with all of the spices for roughly 5 minutes, until the onion and garlic begin to soften.
- Add the tomato sauce, water and chicken broth.
- Then stir in the chopped chicken and the beans.
- Bring the chili to a boil and then reduce the heat to low and let it simmer for twenty minutes, or until you are ready to eat.
- Brown the veggies with the spices and then add all of the ingredients to the slow-cooker.
- Cook the chili according to the slow-cooker’s directions.