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!)
Chicken Chili
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!
yum! that must make a LOT with all those beans! I still have some chicken chili in the freezer from a month or so ago- I used some kind of kit that had different seasoning packets and did their 'suggested modifications' of white beans and diced tomatoes(upped to the rotel kind of tomatoes).
ReplyDeletethat rigatonin and zucchini dish looks good!
Susanna
It lasts two nights, which means no cooking one night. Though the crock pot really is no cooking as well.
ReplyDeleteTwo nights, no cooking, a night off, Tina.... I'm in. Really, truly, I love those nights when we don't have to scramble, trying to make something because I'd rather write.
ReplyDeleteAnd Dave likes to eat, but at least grilling season is closing in on us and he can throw stuff on the grill.... I'm happy with that, anytime.
But this looks absolutely easy and delicious! Thank you so much for coming by with it today!!!!
Oh, this looks yummy. I am a huge fan of chili. I tend to make turkey or beef chili, so I definitely will try this. I love black beans too...and cornbread. My only problem with cornbread is that it is hard to stop at just one piece.
ReplyDeleteYou got that straight, Belle. And butter. Sigh. Gotta have that butter on top.
ReplyDeleteThanks for sharing, Tina (and Regenna and son)! This looks amazing and easy as pie. :)
ReplyDeleteLOL--and we just had chicken chili this weekend!
ReplyDeleteGood stuff. Low cal and easy to prepare.
ReplyDelete