A super yummy Chili from Pampered Chef. Warning: It has a bit of a kick! This recipe does take a bit of preparation, but can be done a head of time or in stages throughout the day (that's what I did). Its worth it!
-3 cups shredded roasted chicken (bought a rotisserie chicken cause I didn't have the time or skill to roast a chicken)
- 6 cloves of roasted garlic (You could take a whole garlic, cut off the very top, drizzle olive oil on top, wrap in foil and bake at 425 for about 20 min. This can be done a head of time and the extra garlic is great just spread on bread or crackers!)
-1 cup onion, chopped
-1/3 cup fresh jalapeno peppers, seeded and chopped (I only used one lg. pepper)
-3 cans Great Northern Beans, drained and rinsed.
-2 tsp. veg. oil
-3 cans chicken broth (I used reduced fat and it tasted good)
-2 Tbl. Southwestern seasoning mix (pampered chef or other brand) or just mix up some red pepper, garlic and onion to equal 2 Tbl.
-1/4 cup lime juice
-1 Tbl. cornstarch
-1 Tbl. cold water
-1/4 cup fresh cilantro, snipped
-salt and pepper to taste
1. Chop onion and jalapeno peppers
2. Drain 1 can of beans, add to small mixing bowl. Gently squeeze garlic from papery skins into beans in bowl; mash with anything you can find! :) Set aside.
3. Heat oil in large pot over medium heat. Add onions, jalapeno peppers; cook about 5 min. until onion is tender. Add chicken, mashed bean/garlic mixture, remaining whole beans(drained), chicken broth, seasoning mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue to cooking 5 minutes, stirring constantly.
5. Snip cilantro; stir into chili just before serving.
I served the chili with toasted Parmesan bread and it was super tasty! Enjoy!
No comments:
Post a Comment