Tina Radcliffe & Borrowed Chicken Chili
Interestingly enough, I got this recipe from the creative genius who does my cover art for my Tina Russo books, Rogenna Brewer.(and she got it from her bachelor son!)
2 – 3 large, frozen boneless chicken breasts
3 cans of black beans
3 cans of kidney beans
2 cans of corn
2 cans of diced tomatoes
1 can of tomato paste (one large or two small)
2 packages chicken chili seasoning or regular chili seasoning
Everything, including the juices (meaning- do not drain anything) goes into the crock pot on low for 8 hours. Shred the chicken with a fork. Season to taste.
I prefer regular chili mix and no corn.
I made a batch of cornbread (Jiffy) to go with, and promptly over baked. Still delicious crumbled on top with a bit of shredded Pepper Jack cheese. Fantastic and lasts two nights. You could even put it on a large baked potato for variety.
Don’t eat meat? My son the vegan recommends this alternative ingredient:
Since it was so easy, I had time to peruse my latest cookbook checked out from the library: Lidia’s Commonsense Italian Cooking: 150 Simple and Delicious Recipes Anyone Can Master.
Baked Rigatoni and Zucchini! Yum!