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Chili

1 cn Cooking oil spray (Pam)
1 cn Chicken broth (13oz)
1 tb Olive oil
1 cn Chopped green chile peppers
1 lb Chicken breast; skinned boned, diced
1/2 c Shallots; chopped
1/2 ts Coriander seeds; crushed
3 Cloves garlic; minced
1/4 ts Ground cumin
1 cn Tomatillos (18oz); drained
2 cn Cannellini beans; drained and coarsely chopped
3 tb Fresh squeezed lime juice
1 cn Ro*tel tomatoes; chopped but
1/4 ts Black pepper; not drained


Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and sauté for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and sauté until tender. Stir in Tomatillos, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a slow cooker and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating.

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