 | I have to confess I have never eaten chili. I find it revolting. Miss F and C love it, whenever I am out for the evening, they usually have chili (from a can, it's so gross.) When I read through this recipe, I was intrigued. I knew I would enjoy it, I didn't realize how much. And Miss F and C agreed. Miss F devoured three bowls and both requested it in their lunch the next day, which meant no leftovers for me. This is definitely going into our usual dinner rotation, it was quite a hit. I still refuse to try regular chili, especially from a can. I adapted this recipe from Budget Bytes. |
1 yellow onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and minced
2 boneless, skinless chicken breasts
1 16 ounce jar salsa verde
1 15 ounce can cannellini beans
1 15 ounce can pinto beans
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon freshly ground black pepper
2 cups chicken broth
4 ounces Monterrey Jack cheese, shredded
1 avocado, diced
Add the onion, garlic and jalapeno to the bottom of the crockpot, top with the chicken breasts. Add the beans, cumin, oregano, chili powder, pepper and chicken broth. Stir to combine. Cover and cook on high for 4 to 6 hours. Remove the chicken from the crockpot, shred with two forks and return to the crockpot. Serve topped with cheese and avocado.
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1 comment:
I used your recipe this week as the basis for our dinner and it was really tasty. I made it in a pressure cooker since advanced planning wasn't happening this week. I left out the jalepeno, but our salsa verde was spicy enough (and still too spicy for my wimpy kids!) In the end I wanted it to be a bit thicker and more chili-like so I whisked in 2T of cornmeal and cooked about 5 minutes longer.
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