| SOUTHWEST CHICKEN CHILI |
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Serves 6-82 cans (15 ounces each) cannellini beans, rinsed and drained 1/3 cup CRISCO Corn Oil 1 large onion, chopped 2 garlic cloves, minced 1 red bell pepper, diced 3 teaspoons chili powder 2 teaspoons cumin 2 cans (14 ounces each) chicken broth 2 cans (4 ounces each) chopped mild green chilies 6 cups cooked chicken, cut into 1/2-inch pieces Hot sauce to taste Salt and pepper to taste Garnish (as desired) Shredded Monterey Jack cheese Sour Cream Chopped fresh cilantro Tortilla chips Heat Crisco Corn Oil in a large heavy pot over medium heat. Add onion and garlic. Cook until softened, about 3 minutes. Add red bell pepper and sauté until just softened, about 1 minute. Add spices and cook until aromatic, about 1 minute more. Rinse and drain beans. Add broth, beans, green chilies and chicken. Bring mixture to a boil and then simmer, stirring occasionally, 15-20 minutes. Season to taste with hot sauce, salt and pepper. Ladle into bowls and garnish with shredded Monterey Jack cheese, sour cream and cilantro as desired. |
