Monday Meals: Chicken Chili

Hello and Happy Monday! Today, I’m sharing one of my favorite recipes: chicken chili. A friend shared this recipe years ago, and it’s the only chicken chili I make. While my kids also love the Major’s chili, this one is a family favorite too.

Ingredients:

• 2 Tblsp butter or extra virgin olive oil
• 1 medium white or yellow onion, chopped
• 2 green peppers, chopped
• 1 jalapeno, chopped (sometimes I leave this out…I’m not a fan of spicy)
• 3 garlic cloves, minced
• 1 Tblsp chili powder
• 2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 Tblsp Worcestershire sauce (plus a dash more)
• 2 Tblsp Dijon mustard
• 1 can diced tomato (do not drain)
• 12 oz bottle chili sauce
• 2 cans black beans, rinsed
• 32 oz chicken broth
• 1 rotisserie chicken, shredded

Toppings:

chopped avocado, shredded cheese, fresh cilantro, sour cream

Instructions:

• In the bottom of your soup pot drizzle EVOO or let butter melt. Then, saute onion, green pepper, jalapeno, and garlic until soft. (5-8 minutes)
• Add chili powder, cumin, oregano, red pepper flakes, black pepper, Worcestershire, Dijon mustard, tomatoes, chili sauce, and black beans. Mix well.
• Add chicken broth and mix well.
• Shred chicken into soup mixture.
• Simmer for at least 30 minutes. (I usually let it simmer 45 minutes- 1 hour)

• Enjoy with toppings!

We still have pretty mild temps this week, but once the weather turns colder, this chili is definitely in our dinner rotation!

I hope you have a great week!