I entered the Chili Cook Off at church. I don't eat beef, so I made this up as I went today. I figured making chili with chicken would put me out of the competition, but to my great surprise, I won! I received a beautiful picture and a gift certificate from our local Family Bookstore. Fun!
Here's the recipe - more or less. Like I said, I throw in this and that. Hope you enjoy it! I put it all in a crockpot and let it simmer on high for about an hour, then turn it on low for a couple more or until you're ready to dig in. My daughter said I should re-name it "Crackpot Chili" because it's so addictive. I took a pot to my family's house for Christmas and I didn't even get any!
Donna's Chicken Chili
Olive oil – about 2 tbsp.
3 lg. cans chicken breast, drained
1 sm. chopped onion
Garlic powder
1/4 tsp. poultry seasoning
2 lg. cans Northern beans, drained
1 sm. can black beans, drained and rinsed
1 can white corn, drained
1 can yellow corn, drained
2 lg. cans Chicken Broth
1 can green chilies
2 cans chopped tomato chunks
1 pkg. Old El Paso Taco Seasoning Mix (4 tbsp. chili seasoning mix)
2 tbsp. chili powder
2 tsp. cinnamon
2 tbsp. dark brown sugar
1/2 tsp cocoa
1/2 tsp. cayenne pepper
In large kettle, sauté onion sprinkled with garlic powder. Add chicken breast to brown, breaking it into small pieces adding poultry seasoning. Add rest of ingredients. Bring to boil. Simmer until thickened.
I poured half the soup (this recipe makes a lot) into a crockpot set on 'low,' and added a can of southwestern cheddar cheese soup for extra thickness, but it's really good either way. I didn't add extra salt, so you may need to add salt to taste.
Sprinkle each serving with Taco Cheese and, if desired, a dollop of sour cream. Really good with lime tortilla chips on the side!
Update: This recipe is easily adaptable. The last couple of times I've made it, I added a dash of cocoa and some brown sugar along with a smidgen of cayenne pepper. That way it comes out sweet and spicy.
