With cooler weather in the forecast, thoughts of fall, football and chili come to mind. Chili has a lot of variations, so there is sure to be one you like. We've found a recipe that calls for chicken - a great one to try this weekend after enjoying a full day outdoors. Pull out that crock pot or stock pot and gather your ingredients-many of the fresh ones can come straight from your garden or local farmers' market. This is a meal you'll definitely want to share. Yum!
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn (1 cup frozen corn is a good substitute when corn is not in season)
1 pound diced, cooked chicken meat - Try AgriMissouri member Hohenberger Fine Foods
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
Directions
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Amount Per Serving : Calories: 220 | Total Fat: 6.1g | Cholesterol: 40mg
Recipe from Allrecipes.com and photo from simpleskillet.com
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