Saturday, May 21, 2016

Ann's 3 Bean Chicken Chili

1/4 c. olive oil
1 large onion minced
2 stalks celery
2 T. minced garlic in the jar 

Combine in a large stock pot or Crock Pot
2 or 3 pieces of mesquite grilled chicken breast-thawed and chopped in 1/2" pieces
2 cans white navy beans drained and rinsed
1 can black beans drained and rinsed
1 can refried beans (thickens chili)
24 oz can crushed tomatoes
1 can Rotel tomato and chilies
1 can chicken broth/or use bouillon 
1/2 tsp. cumin
1/2 tsp. oregano
1 cup of frozen yellow corn
1 cup frozen chopped spinach/or fresh kale

Bring all to a boil and simmer for 1 hour. Or 5 hours in the crock pot

Garnish with your choice of toppings
shredded cheese, sour cream, black olives, green onions