This is a fun twist on traditional chili, and I finished off the last little plastic container this morning.
Like many soups, stews, and chilis, the leftovers are even better than the original!
The Ingredients.
serves 6
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
The Directions.
Pour
enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker.
Add beans, celery, onion and spices. Stir to combine.
Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined.
If you are using dried
beans, you may need to cook longer to fully soften the beans.
Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones.
I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
The Verdict.
Oh I LOVED this chili.
And I loved it even more that Adam and the kids loved it.
:-)
I made an afternoon snack of nachos with some of the leftovers yesterday. Divine.
There is definitely a bit of heat in the sauce.
I used a mild enchilada sauce, but it still has a kick. If your family doesn't like much heat, start with 1 teaspoon of chili powder.
You can always add more later to taste.
I hope you enjoy it!
have a great day, and Happy Slow Cooking!!
steph
