Fall and Winter dinner is always filled with some variety of chili, and I just learned that Chili has it’s own day! Did you know National Chili Day is always celebrated on the 4th Thursday of February? Well, now that we know, how could we not celebrate by sharing our favorite Chili Recipe!
What You Need:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- diced jalapeno peppers
- 1 (4 ounce) can chopped green chili peppers, drained
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground cayenne pepper
- 2 (10 1/2 ounce) cans chicken broth
- 3 cups chopped cooked chicken
- 3 (15 ounce) cans white beans, drained (I use Great Northern)
- 1 cup shredded monterey jack cheese
What You’ll Do:
Heat oil in large saucepan over medium-high heat.
Add onion and cook until tender.
Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
Continue to cook and stir until mixture is tender
Mix in chicken broth, chicken and white beans
Simmer 15-20 minutes, stirring occasionally.
Remove from heat, stir in cheese until melted.
Serve warm with tortilla chips and salad.
* This works really well as a crockpot recipe.. Make everything as directed above, dump in the crockpot and cook on low for 8 hours.
