mexian chili
(1 rating)
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Don't remember where this one came from. this is good no matter what the season
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(1 rating)
Ingredients For mexian chili
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3 tspolive oil, extra virgin
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3/4 conion, chopped
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1 lbboneless skinless chicken, chopped into bite sized pieces
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1 tspcumin
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1 tspchili powder
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2 canblack beans, 16 oz., drained and rinsed
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1/2 capple juice
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12 oztomato sauce
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3 Tbspfresh lime juice
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1 canchicken broth
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1/2 csalsa
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1bag of tortilla chips
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1/2 lbcheddar cheese, shredded
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1 bunchfresh cilantro
How To Make mexian chili
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1Heat the oil in a large Dutch oven or soup pot over medium-high heat; add onion and sauté until transculent. Add chopped chicken and cook for about 4 minutes, or until browned on all sides (you do not need to cook it all the way through). Stir in the cumin and chili powder
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2Add remaining ingredients (black beans through salsa), cover and simmer for about an hour. Serve in bowls and garnish as desired
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3Garnishes (optional): Sour Cream Baked tortilla chips Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend Sliced black olives Sliced green onions Chopped cilantro
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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