Tag Archives: Saying no

Busy weeknights are a common place occurrence at the Jennirific house.  Sometimes dinner makes it into the crockpot in the morning and sometimes it just doesn’t.  I am sure we all have those days. 
This recipe is a go to for me because it turns out wonderfully no matter which method I am able to apply to it, crockpot or stove top.  Packed with veggies, protein, and fiber this meal will keep the family fueled through all their activities!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1 fresh jalapeno chile peppers, seeded and chopped (you may increase amount to taste)
• 2 medium chopped red, green, and/or yellow bell pepper
• 2 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
• 1 15 ounce can Black Beans, rinsed and drained
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 3 cups chicken stock
• 1 pot of Pot of Gold Bouillion
• 1 lb chopped cooked chicken* (see note below)
• 1 bunch fresh cilantro, chopped.
• Shredded Monterey Jack cheese (optional)
• Broken tortilla chips (optional)

STOVE TOP METHOD:

1. Add olive oil to a 4 quart or larger stock pan along with chopped onions.
2. Sauté onions until translucent, about 5 minutes.
3. Add garlic and jalapeno pepper and continue to sauté, 1 minute
4. Add bell pepper, beans, cumin, salt, chicken stock, and bouillon.
5. Allow to come to boil
6. Add chicken, cover, and reduce heat to a low simmer.
7. Cook for 1 hour, stirring occasionally.  If chili seems too thin to your taste, remove lid while cooking to help reduce the liquid and thicken the chili.  The chili will continue to thicken after cooking, do not reduce all liquid.
8. Stir in about ½ cup of chopped cilantro
9. Serve, garnish with cheese and chips if desired.

Finished cooking and ready to serve!

CROCKPOT METHOD:

• In a slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin and salt. Stir in chicken broth.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips.

*A note regarding adding cooked meat into recipes.
 For this recipe I usually cook boneless, skinless chicken breasts in the same pot I will cook the chili in.  This allows the chili to soak up all the flavors left over from the cooked chicken.  That being said, you have to season the meat before cooking.  A simple sprinkle of black pepper, salt, garlic powder, and onion powder will give your meat a great flavor and ensure the dish you are adding it to also has a great taste.  Meat without seasoning equals bland food as an end result.