1 onion, chopped
2 tsp. garlic paste (or 2 gloves of garlic)
1 15 oz. garbonzo beans, drain & rinse
2 15 oz. Great No. beans, drain & rinse
2-3 chicken breast, cut up (preferrably cooked)
2 14 oz. can chicken broth
1 15 oz. petite diced tomatoes
2 cups frozen corn
1 4 oz. can green chiles
1 ½ - 2 cups water
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
2-3 Tbl. chili seasoning (from packet)
1 cup sour cream (add at end of cooking)
Saute onion with garlic. Add rest of ingred. Cook 4-6 hours on low. Add sour cream near end of cooking time.
2 tsp. garlic paste (or 2 gloves of garlic)
1 15 oz. garbonzo beans, drain & rinse
2 15 oz. Great No. beans, drain & rinse
2-3 chicken breast, cut up (preferrably cooked)
2 14 oz. can chicken broth
1 15 oz. petite diced tomatoes
2 cups frozen corn
1 4 oz. can green chiles
1 ½ - 2 cups water
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
2-3 Tbl. chili seasoning (from packet)
1 cup sour cream (add at end of cooking)
Saute onion with garlic. Add rest of ingred. Cook 4-6 hours on low. Add sour cream near end of cooking time.
1 comment:
I put the chicken in raw but sliced it in rather thin, small pieces and it worked great. I also served the leftover chili over rice and it was awesome! My family loved this dish.
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