Fall weather is upon us. This is a healthy and different alternative to traditional red chili con carne. I am using ground chicken in place of beef and freshly cooked pinto beans from my family's bean farm in Colorado to create a spicy chili. This is a real belly-warmer. Feel free to use canned green chile and eliminate the...
Provided by Sherry Blizzard
Categories Chili
Time 4h45m
Number Of Ingredients 22
Steps:
- 1. What you need:
- 2. Saute the ground chicken, onions and jalapenos in olive oil until the chicken is done and jalapenos/onions are somewhat tender. Transfer to a crock pot.
- 3. To the crockpot add the stock and spices. Add 1 cup pinto beans and the rough chopped green chile. Cook on high for 2 1/2 hours.
- 4. Puree the other 1 cup pintos. They will be the thickening agent later on.
- 5. Add the pureed pintos and cook on low for another 2 hours.
- 6. Place some tortilla chips or torn tortilla pieces at the bottom of the bowls. Spoon over the chili. Top with shredded cheese and a sprinkle of cilantro.
- 7. Serve with some sweet cornbread and butter. https://www.justapinch.com/recipes/bread/sweet-bread/aunt-marcias-tennessee-sweet-cornbread.html
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