Tuesday, October 23, 2012

Everything Chili

I am currently still on my soup creating spree. We are chili lovers and our regular chili is often a go-to recipe. The recipe below was recommended by a friend and is now a new favorite of mine. I adapted it from Better Homes and Garden. Don't let the random assortment of ingredients stop you from trying it. So good on a "chili" fall day!

1 lb chicken breast, cooked and cut into bite sized pieces
1 1/2 cups of black beans or kidney beans (I used a mixture)
1 (8 oz) can of tomato sauce
1 cup peeled, seeded, and cubed butternut squash
1 onion, diced
1 cup vegetable broth
1/2 cup mushrooms, diced
1/2 cup dried cranberries
1 jalapeno pepper, finely chopped
1 Tbsp chili powder
1 clove of garlic, minced
2-3 handfuls of spinach (I did not chop it up but you can)
Fresh Cilantro to taste
Add chicken, tomatoes, beans, tomato sauce, squash, onion, chicken broth, mushrooms, cranberries, jalapeno pepper, chili powder, and garlic to your crock pot. Cover and cook on low for 10-12 hours or on high for 4-5 hours. Add spinach and cilantro before serving. 

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