I decided to make some chili tonight. It’s been so cold outside the past couple of days and chili just sounded perfect. I thought I would share the recipe since it turned out really good. It originally came from Jamie Eason’s 3-Bean Turkey Chili but I made a few adjustments.
Our weather lately…
Okay, now for the recipe.
What you’ll need:
-chicken tenderloins (I forgot to count how many I used…but it filled the whole pan)
-2 10 oz. cans of tomatoes with green chilies (if you like your chili with a more “soup like” consistency, don’t drain)
-1 tbsp garlic powder
-1 15 oz. can of black beans, drained
-1 tbsp. chipotle chili powder
-2 tsp. cumin
-1 tsp. salt
-sprinkle of cheese
How you make it:
-Thoroughly cook the chicken and cut into chunks.
-Add in the rest of the ingredients (except the cheese) and stir until well mixed.
-Bring to a boil and then simmer for 20 minutes (or longer depending on the consistency you want).
-Put into bowls and then add a sprinkle of cheese.
And that’s it! Seriously soo easy and it turned out delicious.
I topped mine off with a glass of wine. 🙂
I really wanted that wine bottle open. Lucky for me…I have a strong hubby 😉
It’s possible that this is my new favorite wine.
We are going to have a quiet night in…(don’t mind the toothpick in his mouth ha)
I hope everyone has a great weekend!