This week has already been hectic, I hope that was just the case of the Monday’s and things settle down from here. This chili was just a sample of what my week has been like so far. The recipe comes from Land O’ Lakes, so naturally they include their brands product in the ingredients. I however could not find the specific cheese the recipe called for, so I substituted it with a white cheddar cheese. I also couldn’t find the can of corn with red and green peppers, which was disappointing, so I just used a can of plain ole corn. If that wasn’t enough, I didn’t review the recipe before going grocery shopping and bought a precooked chicken. Having said all that, somehow the chili survived. Next time I make it, I plan to (a) follow the recipe and use uncooked chicken, which I’m sure will make the spices added more apparent , (b) either search again for corn with peppers included or add some drained Rotel diced tomatoes for some additional spice and (c) use a better substitution for the cheese. The chili was simple, yet all the comfort we needed. The only thing missing for me was the spice factor, but that is more of a personal preference as I enjoy eating chili that has a little bit of spice. Don’t let my mixups with this recipe discourage you from trying it out, its worth adding to your recipe box.
Ingredients
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1 tablespoon vegetable oil
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1 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
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2 teaspoons cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 large onion, chopped ( 1 cup)
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1 medium red bell pepper, chopped ( 3/4 cup)
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2 teaspoons garlic, finely chopped
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4 cups chicken broth
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3 ( 15 oz) cans cannellini or great Northern beans, rinsed and drained
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1 ( 11 oz) can whole kernel corn with red and green peppers
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24 ( 3/4 oz) slices deli White American cheese, quartered
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Cilantro, for garnish
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1 lime, cut into wedges for serving
Directions
- Heat oil in 6-quart saucepan oven medium heat. Add chicken, cumin, oregano, salt and pepper. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink. Remove from pan; set aside.
- Add onion, bell pepper and garlic to pan. Cook over medium heat 3 to 4 minutes or until softened. Return chicken to pan.
- Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.
- Garnish each serving with cilantro and a lime wedge.
Source: Land O’ Lakes
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