Chili Con-Caucasian
Ingredients
1 can Cooking Oil Spray (Pam)
1 Tbsp. Olive Oil
1 pound Chicken Breast, skinned, boned, diced
1/2 C. Shallots, chopped
3 Cloves Garlic, minced
1 can Tomatillas (18 oz.), drained and coarsely chopped
1 can Rotel Tomatoes, chopped but not drained
1 can Chicken Broth (13 oz.)
1 can Chopped Green Chile Peppers, not drained
1/2 tsp. Oregano flakes
1/2 tsp. Coriander Seeds, crushed
1/4 tsp. Ground Cumin
2 cans Cannellini Beans, drained
3 Tbsp. Fresh Squeezed Lime Juice
1/4 tsp. Black Pepper
1/4 C. Sharp Cheddar cheese, grated
Cooking Instructions
Spray a large skillet with Pam, add Olive Oil, and heat on medium high until hot. Add diced Chicken and sauté for 3 minutes or until done. Remove chicken from pan and set aside. Add Shallots and Garlic to the pan and sauté until tender. Stir in Tomatillas, Rotel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crock pot and cook for 8 hours.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)