In honor of Marjorie's special day, I'd like to share my super easy chicken chili recipe (she asked me to post this one the other day).
1 tablespoon olive oil
1/2 onion, chopped
3 cloves of garlic, minced
2 chicken breasts, cut into 1 inch cubes
1 can black beans, undrained
1 can pinto beans, undrained
1 can Mexican style stewed tomatoes1 can broth (I use 1 can of water and 1 teaspoon of Better Than Bullion)
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon cumin
Saute onion and garlic in olive oil over medium heat. Add chicken and saute until chicken is browned, but not cooked through. Combine chicken, garlic and onion with the rest of the ingredients in a crock pot. Cook low for 6-8 hours, or high for 3-4 hours. Serve over rice, topped with shredded cheese and sour cream, if desired.
That's it! You can even make it without the chicken for a vegetarian chili. If you don't have a crock pot, you can make the chili on the stove top, just let it simmer for at least an hour. Enjoy!