So there are those recipes that are generic, very blande, and very simple. Then, there are those that can be altered into something FABULOUS! I got this recipe from Melanie a few years ago. I believe it was originally a Rachael Ray dish that she suped up. Here's my variation. Chicken Chili Recipe
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 T minced garlic
4 boneless, skinless chicken breasts, cubed
1 package 2 Alarm Chili Kit
1 envelope chili seasoning (reduced sodium)
1 large can crushed tomatoes
1 can fire roasted diced tomatoes
1 can Chili Ready Tomatoes
½ can chipotle peppers with sauce (mince peppers)
Chicken stock
1 can Bush’s black beans, drained and rinsed
1 small bag frozen corn
Begin by seasoning chicken with Tony Chachere’s or your choice of all-purpose seasoning. In a large, heavy bottom pot, saute’ vegetables, add chicken. Brown until veggies are soft and chicken is cooked through.
Reduce heat to medium and add 2 Al arm Chili kit withhold the salt packet. Add chili seasoning envelope. Stir to incorporate. Add chipotle peppers and sauce and stir. Stir in cans of tomatoes, reduce heat to simmer. Allow mixture to simmer for 15 minutes, stirring often. At this point, you may choose to add chicken stock to thin mixture if you find it too thick.
Add frozen corn and black beans. Simmer until corn is thawed and warmed. Serve with tortilla chips, cheese, and sour cream.
I believe I added chipotle peppers to the original recipe and corn. I can't remember. All I know is that it is some good eatin' on a crip Fall night!
