| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Ethnic, Chili, Crockpot |
4 |
Servings |
INGREDIENTS
|
|
Pam spray |
| 2 |
tb |
Olive oil |
| 2 |
lb |
Chicken breast, diced |
| 1 |
c |
Chopped shallots |
| 6 |
ts |
Minced garlic |
| 4 |
c |
Stewed tomatoes not drained |
| 26 |
oz |
Chicken broth |
| 2 |
c |
Chopped green chilies |
| 1 |
ts |
Oregano |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Cumin |
| 4 |
cn |
Cannellini beans, drained |
| 6 |
tb |
Lime juice |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Sharp cheddar, grated |
INSTRUCTIONS
Spray a large skillet with Pam. Add olive oil and heat on medium high until
hot. Add diced chicken and saute for 3 minutes or until done. Remove
chicken from skillet and set aside. Add shallots and garlic and saute until
tender. Stir in tomatoes, chicken broth, chili peppers and spices. Bring to
boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook
for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to
crockpot and cook for 8 hours. Serve in chili bowls, topped with cheese.
Don't forget the tortilla chips, sour cream, avocado dip and BEER. Lance
Lillis *P BVWB21A 3/14/92 9:28pm
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”