Not too gourmet, not too spicy, but good and fairly low in fat. My thirteen year old critic said, "This is really good, I can't believe you made it." This is about the best compliment that poor old Mom can get these days, so I'd say this recipe is a winner. Set out small bowls of shredded cheese, olives, guacamole, sour cream, chopped tomato, crushed tortilla chips alongside the chili. Guests can pile their chili with their favorite toppings.
3 whole small chicken breasts (1 1/2 to 2 pounds, cut in one inch pieces)
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves
2 tablespoons vegetable oil
2 16-ounce cans Mexican stewed tomatoes
1 15-ounce can chili beans
2/3 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
For crockpot version:
Saute chicken, onion, pepper and garlic in vegetable oil until vegetables are wilted. Transfer to crockpot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours.
For stovetop version:
Saute chicken, onion, pepper, and garlic in vegetable oil in a large Dutch oven or saucepan over medium heat. Once chicken has browned, add remaining ingredients and cook, covered, over low heat for 30 to 45 minutes. Reheats well.
Serve over rice. Serves 4 to 6
Adapted from the website,
www.southernfood.about.com
Thursday, January 25, 2001
