Just a few weeks ago, we were invited to dinner by some friends from church. We always love gatherings like this for it not only presents a great chance to visit friends but it’s a wonderful opportunity to get to know each other better and with great food at that. Needless to say part of our menu was this amazing Chicken Chili dish! Naturally, I asked my friend to give me her recipe and she willingly obliged. I was so happy to try it. It was wonderful as I expected! What’s even greater you can also do this in the slow cooker!
I have served this Chili when we hosted one of our lunch fellowships for the young people and they loved it too. It was gone so quick! What I love most about this recipe is that it’s so easy to do and doesn’t involve much guesswork. It all works together so well. I did adapt the recipe a little bit by using rotiserrie chicken and adding some chicken broth to it so it’s not super thick. It was delicious and has now become the favorite chili in our house. Enjoy!
2 Tablespoons Butter
1 Tablespoon Olive Oil (light)
2 medium Onions, chopped
1 large Green Bell pepper, chopped
3 Celery stalks, chopped
3 Lbs cooked Chicken or 1 Rotisserie chicken, cut into cubes or chunks
2-3 teaspoon Ground Cumin, or to taste
3 canned Great Northern Beans (rinsed and drained)
1 16 oz Salsa (choose your heat level – I use Medium)
2 cups Chicken broth or stock
Fresh chopped Cilantro, for garnish
Salt and pepper, to taste
Heat a large deep pan and add the oil and butter in it. Once the butter has melted, sauté the onions, celery and bell peppers until the onions become translucent about 5-6 minutes. Add the rest of the ingredients and cook until everything is heated through, the vegetables are tender and chili has reached your desired thickness. Season to taste.
For a slow cooker version:
Stir-fry as usual and then place in a crockpot and add the rest of the ingredients and then cook on high for 4 hours.
Garnish with some chopped cilantro. Serve with grated cheese, sour cream and chips! Oh yum!
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