chicken chili
(1 rating)
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.
►
(1 rating)
yield
4 -6
prep time
12 Hr
cook time
5 Hr
Ingredients For chicken chili
-
3 cdry pinto beans (soaked in water overnight)
-
1chopped onion
-
3 Tbspsriracha hot chili sauce (or chili sauce of your choice)
-
3 clovechopped garlic
-
1 Tbsppaprika (hot or mild, your choice)
-
1 Tbspeach of salt and pepper
- FIXIN THE CHICKEN
-
4boneless, skinless chicken breasts
-
3stalks of celery, chopped
-
1 tspgarlic powder
-
1 tspparsley flakes
-
1 tsporegano, dried
How To Make chicken chili
-
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)
-
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.
-
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! 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!
ADVERTISEMENT
ADVERTISEMENT