Spicy Chicken Tri-Bean Chili

  

This is perfect for a chilly fall day, and can be made in a pot, or in a slow cooker, whichever is easiest!

Yield:  About 6 entree servings, 12 if serving as an appetizer

Ingredients :
1 tbsp olive oil
1 small onion, chopped

3 garlic cloves, minced
8 ounces (2 4-oz cans) chopped green chiles (with juice)
2 cups chicken broth

2 pounds chicken breast
1 15 ounce can large white beans (with juice)

1 15 ounce can pinto beans (with juice)

1 15 ounce can black beans (with juice)

1 15 ounce can diced red tomatoes
1/2 cup chopped fresh cilantro

1 tbsp cumin 

2 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper, to taste

Optional Garnishes

1 cup shredded cheese (I used sharp cheddar)
Sour cream

Cilantro

Nacho jalapeno slices

 

 

Directions:
Heat the olive oil in a large pot over medium heat.  Add the chicken and sear on both sides until slightly browned.  Add onions and garlic and cook until soft, about 5 minutes.  Next, add the beans, green chiles, chicken stock, spices and tomatoes.

Bring mixture to a boil and then reduce heat to medium low and cook, stirring occasionally, for about 45 minutes.  Remove the chicken from the chili and set aside to cool.  Sample chilli and add salt, pepper, and any other desired spices to taste.  Once the chicken has cooled, shred and return to pot.

Stir the chicken into the chili and allow to cook for another 15 minutes or so, or until ready to serve.  To serve, divide the chili among bowls and top with cheese, sour cream, and jalapenos, if desired.  Enjoy!

Tips:  I find that shredding meat is easiest the old fashioned way, with my hands - simply tear off in long strips.

Add ins - this chili would be great with corn or other types of beans or veggies added in.  Also, you could sprinkle it with crushed tortilla chips, or serve with cornbread!