This is one of those recipes that you don’t forget where it came from or how it made you feel. My friend Lisa, from college days, taught me this recipe. From over twenty years ago to now, it has been a staple. I have added more veggies to this recipe, but still has the same distinct taste. ( it’s the cloves! ) Adjust the peppers to make it milder. Enjoy! xoxo
This recipe calls for:
4 skinless boneless chicken breast
2 15 oz. cans canellini beans
4c water with four packets no sodium chicken broth or bone broth (herb ox by Hormel is what I use or KB Wellness bone broth)
2 green pepper chopped
3 pablano peppers chopped
1 bunch of celery chopped
Sauté the following: (I like to brown the onion before adding spices)
1 medium yellow onion chopped
2tsp cumin
1 1/2 tsp oregano or Mexican oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
2 minced garlic cloves
Add 2 4 oz. cans diced green chilis
2 tsp cilantro dried
* * * * *
1 chopped fresh jalapeño, add to finished chili just before serving
Top with :
fresh chopped cilantro
avocado sliced
2% greek yogurt
Put beans in the crock pot, follow with chicken and broth. Turn on high and cover. Chop your onion and saute until all pieces are browned, add in green chiles and spices and saute a few minutes, put the cooked mixture on top of chicken and follow with peppers, celery and black pepper to taste. Check at 3 and a half to 4 hours, chicken should be tender enough to shred by pushing with a spoon or fork easily. Pull out all of the chicken to shred, add it back in for 30 minutes…serve with 2% Greek yogurt, avocado, chopped cilantro and healthy tortilla chips. ☺️
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Yummie in my tummy!