Prize Winning Chile/ White
kathy Schmidt
These were our 1st and 2nd Place Winners!
ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1 1/2 cups water
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
- 1 can (4 ounces) chopped green chilies
- 1 to 2 teaspoons chicken bouillon granules
- 1 teaspoon ground cumin
directions
In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended. Yield: 8 servings (2 quarts).
notes
Chili can also be served over polenta! Just put that at the bottom of the bowl. Or garnish with chopped onion, cheddar cheese, & sour cream!
Source: kathy Schmidt
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