Red and White Chicken Chili

Chili is so easy, healthy, and inexpensive that everyone should have it in their recipe stash. It is also very comforting on a cold, snowy day.

Canned diced tomatoes come in different flavors now, rather than just plain. I like using the flavored tomatoes, like the fire-roasted with garlic in the photo or Basil, Garlic and Oregano. I get a different taste each time I make a big batch depending on on the flavor.


Red and White Chicken Chili

• 1 Tbsp Olive Oil
• 1 lb boneless chicken breasts
• 1-2 garlic cloves, minced
• 2 medium onions, chopped
• 1 red pepper, chopped (you can certainly use green, if you'd like)
• 2 cans great northern beans - drained ans rinsed
• 1 can diced tomatoes
• 6-7 cups of chicken stock - (recipe for homemade chicken stock)
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt

Over medium heat, add 1 tbsp olive oil to a large soup pot. Add the onions, peppers, garlic and chicken.

(These chopped peppers are the last of my freezer stash from summer.)

Cook until the chicken is no longer pink and the vegetables are soft.

Add the chicken stock, beans, tomatoes, oregano, cumin, and salt.

The funny cylinders in my soup pot are my frozen homemade chicken stock.

Simmer for one hour and stir occasionally....does it get any easier than that??

Enjoy!

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This post is linked to:

• 5 Dollar Dinners
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tempt My Tummy Tuesday at Blessed with Grace
• Ultimate Recipe Swap at Life as Mom
• Foodie Friday at Designs by Gollum