When the sun is shining bright, but there's a chill in the air, chili is the food I crave. Jeff found a recipe at our new grocery store, Green Valley Marketplace. I made some changes but it turned out really good. Good enough that there aren't any leftovers.
What you need:
1 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped (I used a red one and it added a nice color)
1 jalapeño, chopped (I skipped this so Oli could eat it)
1 can creamed corn
1 can green chillies
1 can beans, any white ones (I used great white north, you can use navy)
2 cups milk (recipe called for whole, I only had 2%, it turned out fine)
2 cans cooked, shredded chicken
Your favorite shredded cheese in your favorite quantity
Salt & pepper to taste
I also added garlic
What you do:
Put the olive oil in your favorite deep cooking pan/skillet/wok, heat it. Add onions, bell pepper and jalapeño to the oil. Stir for a few minutes till the onions look opaque.
Add corn, beans and canned chillies to the mix and stir well. Add milk and let it come to a boil.
Add chicken and lower to a simmer. Add salt, pepper and garlic to your taste. Let it simmer for 10 minutes or so to let the favors mix.
Ladle into your favorite chili bowl, sprinkle some shredded cheese and enjoy!
I also added some chopped up serranos into my bowl and it was delicious! The non-spicy version also got two thumbs up from Oli and Jeff.
It makes 6 cups. Serving wise, I'd say that's 4 servings because I had a cup and a half and it was enough for dinner.
Since I'm n Weight Watchers right now, I also calculated the points plus and it's 5 per cup.
What you need:
1 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped (I used a red one and it added a nice color)
1 jalapeño, chopped (I skipped this so Oli could eat it)
1 can creamed corn
1 can green chillies
1 can beans, any white ones (I used great white north, you can use navy)
2 cups milk (recipe called for whole, I only had 2%, it turned out fine)
2 cans cooked, shredded chicken
Your favorite shredded cheese in your favorite quantity
Salt & pepper to taste
I also added garlic
What you do:
Put the olive oil in your favorite deep cooking pan/skillet/wok, heat it. Add onions, bell pepper and jalapeño to the oil. Stir for a few minutes till the onions look opaque.
Add corn, beans and canned chillies to the mix and stir well. Add milk and let it come to a boil.
Add chicken and lower to a simmer. Add salt, pepper and garlic to your taste. Let it simmer for 10 minutes or so to let the favors mix.
Ladle into your favorite chili bowl, sprinkle some shredded cheese and enjoy!
I also added some chopped up serranos into my bowl and it was delicious! The non-spicy version also got two thumbs up from Oli and Jeff.
It makes 6 cups. Serving wise, I'd say that's 4 servings because I had a cup and a half and it was enough for dinner.
Since I'm n Weight Watchers right now, I also calculated the points plus and it's 5 per cup.
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