Chicken Chili

15

Minutes Prep Time

120

Minutes Cook Time

6

Servings

INGREDIENTS

1 cup pinto beans
1 cup black beans
1 cup great northern beans
1 cup chili beans
1 cup kidney beans
½ cup fire roasted garlic diced tomatoes
1 serrano pepper small, diced
1 poblano pepper small, diced
1 medium green pepper small, diced
1 medium red pepper small, diced
1 medium sweet onion small, diced
3 tablespoon oil blend
¼ cup cajun blend
1 garlic glove, minced
1 bunch green onion, cut on bias
2 oz parsley chopped
1 lb ground chicken
¼ cup grape tomatoes, cut in half
1 cup sour cream
1 cup green onions
1 cup shredded cheddar
Salt & pepper to taste

INSTRUCTIONS

1. In a medium stock pot, add ground chicken. Season with Salt & Pepper. While cooking, add onions and allow to cook for about 1 minutes. Add green and red peppers and garlic allow to cook for another minute.

2. Season with the Cajun spice & add 1 tbsp tomato paste. Allow to cook for 5-7 minutes.

3. Add Jalapenos and Serrano Peppers and allow to cook for 1 – 2 minutes.

4. Add beans, do not drain. (add flavors one at a time to the pot, stirring in-between)

5. Add Fire roasted tomatoes

6. Add Grape tomatoes

7. Add fresh aromatics, green onions & parsley

NOTES

Chef’s Tips: Allow to cook on low for 2-3 hours. The longer it cooks the better the flavor!