While on vacation this summer by brother-in-law made us nachos for dinner. My kids really don't care for beans so I was shocked when they ate large helpings of the chili topping and even requested it for lunch the next day. Once we were home I attempted to recreate this chicken chili. I guessed at some things but the kids really liked it and once again ate it right up. It's a bit sweet due to the brown sugar.
Chicken Chili:
2 chicken breasts, cooked and chopped or shredded
1 TB olive oil
10oz frozen (or fresh) corn thawed and drained
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 jars spaghetti sauce (I used Newman's Own Organic tomato & basil)
1 large onion chopped
Chili Powder
Garlic powder
Cayenne pepper
*all spices are to taste
1-2 TB brown sugar (divided use)
Heat oil in large pan over medium high heat. Add onion and saute for a minute, then add 1/2 of the brown sugar and continue to cook onion until lightly caramelized. Add in all other ingredients and cook until hot and bubbly, checking to make sure spice level is right. Serve in bowls topped with cheese or over cheesy nacho chips.
This sounds delicious! I make a chicken chili but it is a white chili (what Mr. T's boss calls "blond chili"). This sounds different and very good. I will be trying this; thanks for sharing!
ReplyDeleteI hope you enjoy this too!
ReplyDelete