We had a dinner party last night and had 5 of our friends over, who are also youth leaders with us at church, and this is what me and Sean made. It was very good and everyone else enjoyed it, too, I think, well except for Justin, but he doesn't like beans. Oopsies! We doubled the recipe because the one below is for 8 servings. Good thing we did because there was only a teeny bit left. Darn, not so much for leftovers. Ha! It says it only takes 30 minutes to make including prep time, but that was a LIE! it took us about an hour and a half total and that was 2 of us making it! We will probably add more spice next time, but we like it HOT and this was not hot at all. I did put out cheese, sour cream and salsa as optionals to top the chili with, but personally I only used the cheese in my bowl. :0) Any way, we had a great time and the food was yummy and I recommend it. It was very simple to make. Enjoy! See our pic below....... and here is the recipe.......
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can chopped green chiles, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 (16 ounce) cans BUSH'S® BEST Great Northern Beans
- 1 (14.5 ounce) can chicken broth
- 1 1/2 cups finely chopped cooked chicken breast
- Shredded Monterey Jack cheese (optional)
- Sour cream (optional)
- Salsa (optional)
DIRECTIONS
- In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
- Garnish with cheese, sour cream and salsa, if desired.
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