chicken chili
Cold winter days are perfect for this slow cooking chili. This will have everyone in the neighborhood wandering past your house to smell what's cooking.
prep time
12 Hr
cook time
5 Hr
method
---
yield
4-6 serving(s)
Ingredients
- 3 cups dry pinto beans (soaked in water overnight)
- 1 - chopped onion
- 3 tablespoons sriracha hot chili sauce (or chili sauce of your choice)
- 3 cloves chopped garlic
- 1 tablespoon paprika (hot or mild, your choice)
- 1 tablespoon each of salt and pepper
- FIXIN THE CHICKEN
- 4 - boneless, skinless chicken breasts
- 3 - stalks of celery, chopped
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 teaspoon oregano, dried
How To Make chicken chili
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Step 1Give the beans a final rinse and put them in a large pot covering them with an inch of water. Add the onion, chili sauce, garlic, paprika, salt, and pepper. Bring to a boil and lower the heat to medium. Cook for a minimum of 4 hours. WATCH THE WATER. Maintain water over the top of the beans at all times. (you can use the crockpot on high if you wish)
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Step 2Boil the chicken with the celery, garlic powder, parsley, and oregano until fully cooked (about 20 minutes). Pull chicken out to cool and add the veggies and 2 cups of liquid to the bean pot. Shred the chicken and add to the beans. Continue to add chicken cooking liquid to the beans to retain water height until the beans are fully cooked.
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Step 3Taste test for seasoning and add more chili if you prefer it a bit hotter. Serve topped off with sour cream, chives, and fresh cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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