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Secret Ingredient Prize Winning Chicken Chili



This is a to taste kind of chili – you can always add more seasonings, etc.

The secret ingredient is refried beans – that makes it nice and thick. If you have a chicken chili recipe, please share! The original name did not include “prize winning” but a reader won first prize with it in a chicken chili cookoff!

About 5 cups cooked, shredded or chopped chicken (A deli roasted chicken works great)

1-1/2 to 2 cups onions, chopped

2-3 teaspoons minced garlic

1 red or other bell pepper, chopped

Jalapeno peppers, chopped, to taste (opt – can use red pepper flakes to taste or neither)

4 cups chicken broth

2 cans, cannellini beans or 1 can cannelllini and 1 can black beans, drained

2 teaspoons ea: cumin and oregano

2-3 teaspoons chili powder

1/2 can favorite refried beans

Salt to taste

Garnish: Any of these: sour cream, chopped Jalapenos, Mexican blend cheese, Cheddar, chopped tomatoes, green onions, cilantro

Film pan with olive oil. Add onions, garlic and peppers. Cook a few minutes until onions are transparent. Stir in broth, beans, chicken and seasonings. Bring to a boil, lower to a simmer and cook 15 minutes, or until flavors blend. Stir in refried beans. Using a potato masher or back of spoon, mash the mixture a bit to make a thicker chili. Garnish as desired.

Tips from Rita’s kitchen:

You can use raw chicken, cut up, about 1-1/2 pounds or so. Cook with veggies until onion is transparent. Chicken will finish cooking in the broth.


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