This recipe is perfect for a football game.
This recipe is perfect for a party.
This recipe is good for your family, and for you.
Oh and did I mention, this chili won an award? I think I did here. And o.k., it wasn’t exactly an AWARD, but it was a prize.
This recipe is good for a chili cookoff contest at work, because I know. Thats where I won a prize! My 40 hour a week job held a chili cookoff and I won with this exact recipe. It was up against about 12 other red chili recipes and it took first place.
I was in Weight Watchers for a while & put the ingredients into their point calculator & IF I remember correctly, and IF you go easy on the cheese & sour cream, for one cup, its only about 5 points and pretty filling, not to mention deeelicious!
So here we go, this is what you will need: (In the photos, I halved the recipe because I didn’t need a full recipe, the below ingredients are a full recipe.)
8 chicken breast halves, boneless, skinless
4 cans Great Northern white beans, undrained (I actually prefer a little less beans so I only add 3 cans to a full recipe)
2 medium yellow onions, finely chopped
2 Tbsp minced garlic
1 Tbsp Olive oil
8 oz minced green chilis
1 tsp oregano
1/2 tsp Cayenne Pepper
1/2 tsp Pepper
3 cups chicken broth
3 cups of Monterey Jack cheese, shredded
Here we go:
Boil chicken for about 45 minutes. Remove from water and let cool.
While chicken is cooling, chop onions & saute with Olive oil & garlic in your empty pan (that you used to boil the chicken in).
Oh, and didn’t I just say to saute your onions & garlic in your big pot? Well, thats the efficient, less dishes way of doing it. For some reason I used a seperate skillet, but its ok, all the same outcome, only another dish to do. I don’t know why I did it.
Maybe it was aliens!
Oh and I know the above photo is a bit dark, but I don’t like to use flash. Flash causes shadows and its just not as purty looking.
BUT since my kitchen does not have a lot of natural lighting, I think I’ll (reluctantly) start using a flash sigh.
I apologize for all of you non photography buffs who just fell asleep. WAKE UP, I’m moving on.
After your onions & garlic are sauted until tender, add Chilies, oregano, Cayenne Pepper and Pepper into your cooking pot.
Now put in your chicken, undrained beans and chicken broth & stir.
Simmer for 30 minutes, then turn off heat and add 1 1/2 cup of cheese. Stir in while hot so that cheese melts & blends in.
When you fix a bowl, put a dab of light sour cream & top with a little more cheese & jalapenos if desired, stir and enjoy!