Thursday, January 20, 2011

Ultimate Chicken Chili

Another cold windy day here. Brrrr. I'm chilly. A pot of chili on the stove top is a delicious sign that cooler weather has arrived. A good day to stay home next to the fireplace and have large bowl of chili. Chili can warm you up from inside out. 

Copyright 2011 Christine's Pantry. All rights reserved. 

1 tablespoon extra virgin olive oil
1 pound ground chicken
1 medium onion, chopped
1 1/2 cup chicken broth
1 (10 oz) can diced green chilies
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (15 oz) can cannellini beans, drained and rinsed
2 oz shredded monterey jack cheese
salt and pepper to taste

Heat oil in a large pan over medium high heat. Cook chicken and onion in oil 4 or 5 minutes, or until onion is tender. Stir in chicken broth, green chillies, garlic powder, cumin, oregano, and crushed red pepper. Reduce heat, and simmer for 15 minutes. Stir in beans, and simmer for 5 more minutes or until chicken is no longer pink. Garnish with shredded cheese. Enjoy! 

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