Happy New Year! It seems like a good time to try something new with our recipe corner. This month, I chose a recipe and two of us at the library made it, making our adjustments to customize it to our tastes. This chili recipe is a great one to make for a busy day, no matter which version you follow. As always, recipes are guidelines—feel free to make this one your own, just like we did. The first version follows the original recipe more closely, with the dairy-free option being the main change. The second one was made with what was already on hand and didn’t require an extra trip to the grocery store. And it made for a less-spicy chili! I hope this inspires you to experiment with recipes and try something new!
Spicy Chicken Chili
- 4 bone-in chicken breast halves
- 1 cup pickled jalapeno slices
- 1 can (4 ounces) chopped green chilies
- 2 jars (16 ounces each) salsa verde
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 2 cans (15.5 ounces each) white beans, rinsed and drained
- 1 cup (8 ounces) dairy-free sour cream
- ½ cup minced fresh cilantro
- Optional toppings: dairy-free shredded cheese, crushed tortilla chips
Place the chicken in the bottom of 5-6 quart slow cooker. Top with jalapeno slices and green chilies. Pour in both jars of salsa verde. Cover and cook on LOW for 5-6 hours or until the chicken is tender.
Remove the chicken and cool slightly. Shred the chicken with two forks, discarding the skin and bones; return the meat to the slow cooker and add the chopped onions and peppers*. Stir in the beans, sour cream, and cilantro. Continue to heat on LOW until heated through, about 20 minutes.
Serve with desired toppings.
*Adding the onions and peppers later will give you crispier vegetables. If you prefer them softer, add them at the beginning, with the chicken.
Spicy Chicken Chili
- 2 cups of cooked, shredded chicken
- 2 medium onions, chopped
- 1 can (4 ounces) chopped green chilies
- 2 jars (16 ounces each) salsa verde
- 2 cans (15.5 ounces each) white beans, rinsed and drained
- 1 cup (8 ounces) sour cream
- Optional toppings: fresh chopped cilantro, shredded cheese, crushed tortilla chips, fresh jalapeno slices
Place all ingredients in 5-6 quart slow cooker. Cook on LOW for 3 hours or until heated through. Stir in the sour cream 20 minutes before serving.
Serve with desired toppings.