I think I'll post some recipes every Friday so I can look back and find ones that I want to try.
I made this chili one day last week and it was pretty yummy. Jerry would have like it to have a little more kick but it was great for the kids and I. It's from a cooking segment on GMA.
Chicken Enchilada Chili
1 1/2 cups prepared enchilada sauce
2 (14.5-ounce) cans tomatoes with seasoning
2 (15-ounce) cans pinto or kidney beans with juice (or 1 cup dry pinto beans, soaked overnight)
2 celery stalks, chopped
1 onion, diced, or 1 tablespoon dried minced onion flakes
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds chicken (thighs, legs, breasts—your choice)
shredded cheddar cheese and sour cream for serving (optional)
Use a 6-quart slow cooker. Pour the enchilada sauce and tomatoes into the bottom of the removable stoneware insert. Add the beans, celery, onion, and spices, and stir to combine. Place the chicken on top. Cover and cook on low for 7 to 8 hours, or until the flavors have combined. If you are using dry beans, you may need to cook longer to fully soften the beans. If your chicken has bones, fish the bones out before serving. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.