Chicken Chili

MSCD 6-month recipe

  

This is a rare recipe in which I don’t tell you to drain and rinse your beans.

I do this to create a thicker chili. If your tummy disagrees, go ahead and rinse the beans and add an equal amount of water to the mixture. The chili will be thinner, but the flavor will be just as good.

3 large boneless, skinless chicken breasts
2 (7 oz.) cans green chiles
2 (15 ½ oz.) cans great northern beans
1 red bell pepper, diced
½ large yellow onion, diced
2 Tbs. minced garlic
sea salt and freshly ground black pepper
paprika
garlic powder
extra virgin olive oil

Drizzle chicken with olive oil and season to taste with salt, pepper, paprika, and garlic powder. Bake at 375° for 35-40 minutes, or until chicken is done. While chicken bakes, sauté bell pepper and onion in a large skillet. As peppers and onions soften, add minced garlic, chiles, and beans, including all juice from the chiles and beans. Maintain a light simmer. When chicken is done, dice and add to mixture. Stir and continue to simmer for at least 10 minutes to incorporate flavors. Add small amounts of water, if necessary, to prevent sticking.

Serve as is or topped with organic blue corn chip crumbs and/or shredded Monterrey jack cheese.

by Laura Schroeder