-This chili can be made in either a
Crock-Pot, a Dutch oven or in a heavy gauge pot on the stove-top. I prefer the Crock-Pot to make it the easiest. And you'll notice that I used half black beans and substituted half a can of white beans for a can of diced tomatoes. Portion sizes are still the same.
Three 15 oz. cans Cannellini or White Kidney Beans, drained, rinsed 2 1/2 cups *cooked boneless, skinless Chicken Breasts, diced into bite sized pieces
1 medium Yellow Onion, diced (about 1 cup)
1 1/2 cups Red, Green, and/or Yellow Sweet Peppers (capsicums), diced into small pieces
2 Jalapeño Chili Peppers, seeded, stemmed, and diced fine
2 tsp. Minced Garlic
2 x finger pinches Ground Cumin
(may need more Cumin after tasting)
finger pinch Kosher Salt
finger pinch White Pepper
finger pinch Dried Oregano
3 1/2 cups Low-Sodium Chicken Broth
Shredded Monterey Jack or Pepper Jack Cheese, divided
To cook chicken, place chicken in a 350° F pre heated oven on a lined baking sheet and cook for about 15
- 20 minutes, or until clear liquid is oozing from all sides.
Chicken should no longer be pink and register 170° F.
Step 1: Cook the chicken as directed above. Set aside to cool for a few minutes, then dice up into
Step 2: In a 4 - 5 qt. Crock-Pot, Dutch oven or heavy gauge pot, combine the drained beans, chicken, and the remaining ingredients, through oregano. Stir in the broth. You may choose to thin out the chili as it cooks by adding water, not more broth.
Step 3: Cover whichever vessel you chose and cook on a low-heat setting for 8 - 10 hrs. or on high- heat setting for 4 - 5 hrs.
Check and stir it periodically throughoutthecookingtime. Step 4: When the chili is ready, ladle into your bowl as per your unit portion allotment suggested.
Use a finger pinch of cheese to top your bowl.
Full Meal Portions: 2 Unit Meal:
1 1/2 cup chili
3 Unit Meal:
2 heaping cups chili
4 Unit Meal:
Up to 3 cups chili!
5 Unit Meal:
Up to 3 3/4 cups chili!