Lyndsie at A Love Worth Waiting For , is hosting a new link up called Monday’s Meals. The idea is for each person to share favorite recipes, and then each week we can get inspired for new meal ideas. M and I often eat the same 5-6 meals week in and week out, so I am eager to participate and get a little kitchen inspiration.
Over the weekend, the temperatures here grew cooler. Saturday night is was chilly enough that I needed to wear a sweater when we went out to dinner with friends. The cooler temperatures immediately had me craving warm foods – soups, stews, chili – so I thought I would share my favorite chili recipe.
Kim’s Kickin Chicken Chilli
*This receipe was modified from Gina’s Recipe.
1 bag of frozen pepper and onions ( You can also use freshly chopped if you prefer)
1 16-oz can black beans
1 8 oz can dark kidney beans
1 8 oz can light kidney beans
3 cups of corn (I usually grill ears of corn and then take it off the cob. However, you can use canned or frozen)
2 cans of diced tomatoes
2 jalapenos chopped ( If you prefer things less spicy, use only 1 jalapeno)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
1.5 pounds of chicken breast
To prepare, place the beans, peppers, corn, tomatoes, and seasoning in your slow cooker. Place the chicken breast on top, cover, and cook on low for 10 hours or on high for 6 hours. About half an hour before you are ready to serve, remove the chicken breasts and shred them and place the shredded meat into the slow cooker.
When you are ready to serve the chili, you can top with sour cream, avocado, cheese, and crumbled tortilla chips. My husband likes to mix a mashed avocado with a bit of ranch dressing and use it as a topping. And while it sounds weird, it tastes great and the cool ranch is a lovely contrast to the spice of the chili.