Souped Up Chicken Chili- A Warming Winter Dish
You’ve been out on the slopes all day. Now it’s time to chill out back at your condo in front of fire. You want to relax, not get everyone dressed up to go out for dinner. Here’s a simple yet tasty recipe that doesn’t require buying all kinds of ingredients. This one pot wonder is perfect for a cold winter’s night. You’ll be dishing out a hearty meal to your hungry crew in under half an hour!
Traditionalists may cry fowl, but I have no beef with this healthy chili recipe, using poultry instead of ground beef. It's soupier than your average chili, but just as tasty!
Some like it hot... but I’ve yet to meet a kid who does. So, I’d take it easy on the chili powder, adding a bit more to the adult portions after you’ve served the kids.
1 lb. chicken breasts, skinned, boned, cut into small cubes
1/2 cup chopped onion
2 garlic cloves minced
14 1/2 oz. can Ready Recipe tomatoes
1 large can whole tomatoes, drained & cut up
15 oz. can great northern beans, drained & rinsed
1/2 cup chicken broth
2 T cilantro leaves, chopped
1 T chili powder
1/2 t salt
1/2 t pepper
Brown chicken, onions & garlic. Stir in remaining ingredients, simmer covered 15- 20 minutes.
Up for a hot bowl of chili, but not for cooking and going to the grocery store? Head over to Legend’s at the base of Park City Mountain Resort and order the bison chili. It’s fantastic! The perfect appetizer to go with it? Order the Ahi Tuna Nachos— it will be tough to ever go back to ordinary nachos again!
Hope you don’t have any beef with my chicken chili! If you think your chili’s worth crowing about—let’s see what you’re made of! Bowl us over by posting your own chili recipe below.
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