Craving something southwestern for dinner, I threw together this recipe from items in the pantry. It turned out fantastic! The smoky chipotle seasonings in the bean salad put it over the top.
We had it two days in a row, once over brown rice and once over white rice.
I'll post pictures next time I make it.
Time: 90 minutes
Serves: 4 - 6
Ingredients
1 lb. boneless chicken breast (1 inch chunks)
1 medium yellow onion (large chop)
1 tbs. EVOO
2 tbs. butter
Salt and pepper
1 15 oz. can Mexican seasoned stewed tomatoes
1 15 oz. can diced tomatoes
1 15 oz can tomatoes puree
1 15 oz. can Southwest Bean Salad
1 4.5 oz. can green chiles
1 10 oz. can red and green chiles
1 tbs. dried cilantro
1/2 tsp. red pepper flakes
1/2 tbs. chili powder
1 cup white or brown rice
Shredded Mexican or Taco blend cheese
Directions
In a large Dutch Oven, heat EVOO and butter to melt over medium high heat.
Add onion, cook until tender.
Add chicken, cook until thoroughly browned.
Salt and pepper lightly.
Add stewed and diced tomatoes, tomato puree, bean salad, chiles, cilantro, red pepper flakes and chili powder. Simmer for one hour, stirring occasionally.
Prepare rice according to package directions.
To serve, ladle chicken chili over rice, sprinkle with Mexican or taco cheese blend.
