Serves: 4 Prep: 15 min. Cooking: 3-4 hours
Even people, who normally do not like chile, like this chile. It’s healthy too. No “real cooking” is needed either.
• 2 medium yellow onions, chopped
• 1 medium red bell pepper, chopped
• One 7 ounce can diced green chilies
• 1 ½ pounds chicken (a)
• 1 ½ teaspoon garlic powder
• One 28 ounce can chopped tomatoes, undrained
• One 32 ounce can Great Northern beans, drained
• One 32 ounce black beans, drained
• One 12 ounce can tomato paste
• 1 ½ tablespoons chili powder (b)
• ¾ teaspoon oregano
• ½ teaspoon salt
• ¼ cup water
HOW TO MAKE IT
1. Combine all ingredients in a large, nonreactive pot and simmer 3-4 hours. Stir occasionally. Do not let it burn on the bottom of the pot (use a decent, heavy pot) (c)
HINTS, ANECDOTES AND OTHER INTERESTING STUFF
• This is one of the favorite recipes in this book. It is especially good in cold weather, and is nice when served in an oversize coffee mug.
• People will ask you for this recipe. It’s probably because its not too spicy, but rather it tastes like a cross between chili and minestrone soup.
• This recipe tests better if you let it “rest” a while before serving, and is even better if put in the ‘frig overnight, and reheat it.
• This recipe freezes well. I put it in plastic storage containers and re-heat in the microwave, for a quick lunch.
(a) Use boneless, skinless chicken breasts. Chop into thumbnail size (large) chunks. I use the frozen breasts that come frozen in a plastic bag.
(b) Popular Gebhardt brand works well. The more common McCormick’s brand is “OK” too.
(c) A slow cooker works great for making and serving this, especially at a party.