Cooking with Annie: Chicken Chili

It’s cold outside, and there’s nothing better than chili to warm a body. This recipe is a twist on traditional beef chili, it’s got tons of shredded chicken and green chilis. I served it with chopped green onions, cilantro, and shredded cheese for decorations. Put this with a good corn bread muffin and you’re all set!

What you’ll need:

4 leeks, chopped

3 large carrots, chopped

1 onion, chopped

4 celery stalks, chopped

6 cloves garlic, chopped

4- 6 oz cans of chopped green chilis

6-8 boneless, skinless chicken breasts

4 T olive oil

1 small bag of black eyed peas or white beans

Seasonings – garlic salt, pepper, cumin, paprika, oregano, cayenne pepper, to taste.

Method:

Sort, rinse and soak the beans in a large bowl of water. Set aside. In a large soup pot, saute all of the veggies and the chilis in the olive oil until browned, about 15-20 minutes. Season the veggies to taste. Add the chicken breasts, beans, and enough water to cover everything. Simmer for about an hour, or until the beans are soft. Remove the chicken breasts and chop or shred them. Season the chicken, then return it to the pot. Correct the seasonings and serve with cornbread muffins, chopped green onion, cilantro, and shredded cheese (or whatever other decorations you like).