Chicken Chili

Serves 2 – 4

Ingredient Amount
Pinto Beans 2 – 14oz. cans, drained
Olive Oil ¼ cup
Yellow onion, chopped 1 cup
Red Bell Pepper, seeded and roughly chopped 1 large
Jalapeno, seeded and diced 1
Garlic cloves, minced 4
Unleash Your Inner Foodie Southwest Chipotle Pepper Blend 1 Tblsp.
Ground Cumin 2 tsp.
Dried Basil 2 tsp.
Chicken Broth 4 cups
Diced Tomatoes 1 – 14.5 oz. can
Dark Beer, I prefer Negro Modelo 12 oz.
Worcestershire sauce ¼ cup
Cooked and shredded Chicken About 4 cups (1 rotisserie chicken)
Kosher Salt and Fresh Ground Pepper to taste
Fresh chopped Cilantro to taste Optional
Shredded Monterey Jack Cheese to garnish Optional
Green Onions, roughly chopped to garnish 4 roughly chopped

Directions:

  1. Heat olive oil in a large skillet over medium heat.  Add the onion and cook until softened, about 15 minutes.  Add the red bell pepper, jalapeno, and garlic and cook about 5 minutes.
  2. Stir in the southwest chipotle pepper blend, cumin, and basil.  Cook an additional 2-3 minutes.
  3. Add the broth, tomatoes, beer, Worcestershire sauce, and chicken.  Taste and add salt/pepper if needed.
  4. Reduce heat to low and simmer for about 30 minutes.  Add the beans and continue to simmer about 20 – 30 minutes.
  5. Garnish with cilantro and Monterey cheese.  Enjoy!
  6. Serve with a simple green salad and cornbread.  So yummy!