Wednesday, June 4, 2008

Black Bean Chicken Chili - Crockpot

Here's a longtime family-favorite recipe from a longtime favorite friend...

I've made it in the crockpot and on the stovetop...both work great.

Black Bean Chicken Chili

2 lbs chicken breasts (I just use a handful of leftover, chopped chicken that I freeze after we eat chicken dinner)

2-3 cans black beans

1 can diced mild chilies (optional, esp. since $$$, but YUMMERS!)

2-3 cans chopped tomatoes (I use a quart of frozen tomatoes)

some chopped jalapeno, optional (I freeze this in the summer and use
a spoonful at a time)

chili seasoning to taste

If you use raw chicken, you may want to saute it briefly before adding to crockpot. I always use leftover, cooked chicken. I dump it all together in the crockpot at the "low" setting if it's all day and "high" setting if it's half a day. Or I dump it all in a large pan and heat it up on the stovetop.

This freezes well. I'm making a double batch tonight so we have extra to take on a camping trip.

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