Who does not like chili? Especially when it is such an easy meal. Pair it with some cornbread and everyone is happy.
Ingredients:
- 1 Tbsp Extra Virgin Olive Oil
- ½ Jalapeño Pepper, minced or Mrs. Renfro Makes a Garlic Free Pickled Jalapeno
- ½ Cup Celery and Carrots minced (approx. 2 stalks of celery and 2 baby carrots)
- 1 lb Boneless, Skinless Chicken Breasts, Cut Into 1-Inch Pieces
- 1 tsp PACK Chili Powder or use ¼ t plain chili powder (no other added ingredients)
- 1 tsp Ground Cumin
- 1 ¼ tsp Salt
- ¼ tsp Cayenne Pepper (Like less spicy? Leave this out)
- ½ Cup Frozen Corn Kernels (No Need to Thaw)
- 2 (15-Ounce) Can White Beans (Such as Great Northern or Cannellini), Drained and Rinsed
- 1 ¾ Cup Chicken Broth, Store Bought or Homemade
- ¼ Cup Heavy Cream or 1 Can Coconut Milk
Directions:
Step 1: Over medium heat in a medium size soup pot, saute’ the carrots and celery and jalapeno in the olive oil for a few minutes.
Step 2: Add the chicken and cook until browned and cooked through. Add the spices and toss until the chicken is evenly coated.
Step 3: Add the corn, beans and chicken broth and bring to a boil, reduce heat and simmer for 20 minutes.
Step 4: To thicken the stew, use a wooden spoon and smoosh some of the beans against the side of the pot.
Step 5: Stir in the cream and simmer until all ingredients are completely incorporated and thick. Serve over your favorite rice or noodles.
Additional toppings:
Cilantro
Cheese
Sour Cream
Tortilla Chips
