Chili is one of those comfort foods that we look forward to in this house when it starts to get cold, rainy, and gloomy outside. It's also a great food to sit down and enjoy while watching football....Super Bowl 45 to be exact. Oh, and cornbread is a must, sweet cornbread if you live here. I have made this chili too many times to count. It was requested for yesterday's festivities by my father. This picture is of the leftovers because we ate after the sun went down yesterday. So, I just saved some for the picture. It is a little more brothy than this picture shows, but it does thicken up after the first day. It is wonderful as a leftover, but if you don't like it so thick, I would just add a little bit of chicken broth. I bet this would be good on top of a baked potato, too. Chili baked potato? Yum. It doesn't say in the recipe, but I like a little sour cream on top of mine. This recipe is definitely one to try!
Just a couple things...
- I always use fresh chicken in this chili. I have never tried it with frozen chicken.
- I suggest using low-sodium chicken broth. I think adding regular broth might make it too salty.
- With the beans, my grocery store doesn't carry canned cannellini beans, only navy or northern. So, I use the smaller navy.
- I don't amp up the heat too much in this because of my lil one, although I do like spicy stuff. If you wanted it spicier, I would suggest leaving some of the jalapeño seeds in or adding a touch more cayenne.
1 large onion, chopped - I use a yellow onion.
1 pound boneless, skinless chicken breasts - I used about 1½ lbs.
2 cups low-sodium chicken broth
1 green bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1¾ tsp ground cumin
½ tsp cayenne pepper
¾ tsp salt
1 can (14½ oz) diced tomatoes with jalapenos, drained - I used tomatoes with green chilies.
1½ cups frozen corn, thawed - I use drained, canned corn.
2 cans (15 oz each) cannellini beans, drained and rinsed - I use navy beans.
2 Tbsp stone-ground cornmeal
Shredded Monterey Jack cheese
Sour cream, optional
1. In a 5 to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green bell pepper, jalapeño, 1½ teaspoons of the cumin, ¼ teaspoon of the cayenne, and ¼ teaspoon of the salt. Cover and cook on high for 4 hours or low for 6 hours.
2. Remove the chicken to a cutting board, and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining ¼ teaspoon each 0f the cumin and cayenne, and then tomatoes, corn, and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining ½ teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.
PER SERVING: 287 calories, 3 g fat (1 g sat), 27 g protein, 38 g carb, 9 g fiber, 736 mg sodium, 45 mg cholesterol
Source: Family Circle
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