Nothing beats a good pot of chili on a football Saturday in the fall! Even better when cheering on the Razorbacks :) The hubs is usually a beef chili kind-of-guy but this one rated pretty high on his scale. Let a gal know what you think!
1 tablespoon canola oil
1 medium white onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
3 chicken breasts (uncooked), cut up in small cubes
2 tablespoons chili powder
1 teaspoon ground cumin
1 (15-oz) can Cannellini beans
1 (15-oz) can Great Northern beans
1 (15-oz) can Pinto beans
1 cup frozen corn, thawed
1 (4-oz) can diced green chilies
1 jalapeno, seeded and sliced
Salt & pepper
Red pepper flakes, based on your need for an added kick!
3 cups chicken broth, extra may be needed
For garnish: avocado, tomato, shredded cheddar cheese, tortilla strips
Heat oil in large dutch oven over medium-high heat. Sauté onion and green pepper until translucent; about 5-7 minutes. Add garlic and cook for 1-2 more minutes.
While waiting for the chicken to cook wash your beans, y'all!
Then seed and slice your jalapeno.
Now add your green chilies, jalapeno, beans and corn to the pot! Don't forget your spices...
Next, start pouring on the chicken broth until you cover the chili mixture and then some. Turn on medium-high heat and bring to a boil; cook 5-7 minutes.
Turn to medium-low heat and cook for 1-1½ hours until thickened, stirring occasionally; add more broth if necessary and additional spices if desired (I always add in a dash of red pepper flakes for good measure)!
When you're ready to grab a bowl and watch the game, garnish your chili with all the fixins'. The avocado really complements the spiciness; it is a must-have. And don't forget your cold beverage, football fans! Touchdown time!