We’ve had a day or two lately that have hinted at really cool cold weather. But since I’m so not a fan of winter, I refuse to admit that it’s just around the corner. I’ve yet to begin spouting my seasonal litany of “I hate winter, “ but Hubby knows only too well that it’s coming cause the winter jammies and fluffy socks have made their appearance. They may not be sexy or flattering, but they sure as heck are warm and toasty.
And when you’re a Not-a-Fan-of-Winter person like I am, well let’s just say that my priorities are definitely in order. if it’s dark and chilly, I’m in my pajamas in front of the fireplace.
I may not warm Hubby’s heart with my flannels, but I do win his heart and his tummy with this version of chicken chili. While I like the typical white bean chicken chili that often makes its appearance on the menus around here, I prefer this one. It’s not quite so reliant on the beans, but it definitely is full on flavor. The kind and number of peppers strictly depends upon your preference.
And since I’m the hot and spicy chick in the winter snuggies, well I like my chili the same way – hot and spicy. Hubby does, too.
And you can take that any way you want. Chili, that is. Just how do you take yours anyway?
- 1 pound chicken, cooked and shredded (I use leftover or a roasted deli chicken.)
- 1 can cannellini beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 jalapeno, left whole
- 1 chili in adobo sauce
- 4 cups chicken stock (or more)
- 1 –2 cubes chicken bouillon
- 1 can Rotel Mexican variety
- 4 ounce can diced green chilies
- 1 package Pictsweet seasoning blend (onions, celery, peppers)*
- 1/4 cup minced cilantro leaves
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground chipotle pepper
- 1-2 teaspoons freshly cracked black pepper
- 2 cloves garlic, minced
- 1/2 cup crushed corn tortilla chips
- Salt to taste
- Shredded cheese, sour cream and cilantro to garnish
- .
- Place all ingredients except the chicken, beans, and crushed chips in the crock of a slow cooker. Cover and cook 6 hours on LOW or 4 hours on HIGH. Add in shredded chicken, drained and rinsed beans and crushed tortilla chips. Crush jalapeno and chili in adobo slightly to release juices.
- Cook on LOW an addition 1- 2 hours.
- Serve topped with shredded Mexican-blend or Cheddar cheese and tortilla chips. Garnish with sour cream and cilantro, if desired
- This makes a spicy chili. You can decrease the heat by omitting the chili in adobo, but it does add an additional depth of flavor. You can also decrease the amount of ground chipotle pepper.
- *This is a favorite seasoning blend that I always have available in my freezer. It’s a convenience step that can easily be replaced with your desired amounts of onion, celery and bell pepper.
