Here is a great recipe that Scott Schmaltz is sharing with us!
Santa Fe Chicken Chili
Serves 5 to 6 (Cooking time: 25-30 minutes; best if slow roasted for 2-4 hours)
1 pound chicken breast (cut into ½ " chunks)
2 cans of fire roasted tomatoes (best with Muir Glen)
1 can of dark kidney beans (best with WestBrae)
1 can of chili beans (best with WestBrae)
1 small can of tomato paste
½ cup water
½ medium onion (chopped)
1 small red pepper (chopped)
1 small yellow pepper (chopped)
1 teaspoon cumin
½ teaspoon chili powder
Heat a stock pot to medium-low and add the kidney beans, chili beans, roasted tomatoes, cumin and chili powder. Let the ingredients simmer while you are chopping the onions and peppers. Once the vegetables are chopped, add them to the stock pot along with the water and chop the chicken meat, add the meat when done.
Let the meat and beans simmer for 20-25 minutes, and then add the tomato paste and cook for another 5 minutes.
(The taste is best if the chili simmers for another 2-4 hours.) Let cool and serve.
Servings Per Recipe: 5-6
Amount Per Serving
Calories: 290 (1 bowl: based on six servings)
Total Fat: 2.78g