CHICKEN CHILI

Ingredients

1/4 cup diced onion

2 cloves garlic, minced

1 tablespoon olive oil

2 cans (14.5 ounce) Rotelle tomatoes

1 (28 oz.) can crushed tomatoes

2 cans (14.5 oz.) chicken broth

2 cups cooked shredded chicken

3 cans beans, any variety

1 envelope chili seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

In a large dutch oven or sauce pot, saute the onion and garlic until tender. Stir in the tomatoes, broth, chicken, beans, chili seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.

Let's Dish

I took this chili to a friend once and it remains one of their family's favorite dishes to this very day.  I'm not making that up, check out the comment below.  This makes a lot of chili so it's great if your feeding a crowd. If not, the leftovers freeze well.  It's also a great dish to make in the slow cooker. I like to use a combination of black, kidney and white beans. I recommend serving it with a variety of toppings and condiments, like sour cream, shredded cheese, jalepenos, green onions and tortilla chips.

Who Dished It Up First

This was originally published in the Taste of Home Celebrations Cookbook as Red, White & Blue Chili.  I've adapted it to suit my tastes.