Simple Fare, Fairly Simple

As always...Mexican food is welcome around here. I had some chicken tenders that needed to go into something so when I dragged them out of the freezer, I espied some frozen green chilies from my fabulous MIL. Ta-da!!! Here you go!! I know most chicken chili has some sort of white beans in it, but I'm more of a pinto bean kinda gal...so that's what I used. Delish!!

Chicken Chili

1 onion, diced
1 clove garlic, minced
1 7-ounce can diced green chilies
1 pound boneless, skinless chicken breasts, cut into 1 inch chunks
3 tablespoons chili mix (recipe follows)
3/4 cup water
1 15-ounce can pinto beans
1 15-ounce can corn
1 15-ounce can petite diced tomatoes (I used fire roasted)
Salt and pepper to taste

In a large dutch oven, sauté onion and garlic until tender. Add green chilies and cook a few minutes longer.

Add chicken chunks and cook until chicken is cooked through.

Add the rest of the ingredients and cook on low for two hours.

Top with grated cheese and sour cream.

 
The goods....


 
Saute the onion and garlic for a 
little bit then throw in the green chilies.


 
Toss in the chunked chicken, 
stir and cook through. 

 
Add the chili mix and the water and stir.


 
Then add the pinto beans, corn and tomatoes. 
Stir it up and let it simmer for a couple of hours, 
stirring every now and then.


 
Mmmm.....yum!


 
Top with grated cheese and sour cream!



Chili Mix

2 tablespoons cornstarch
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 teaspoon onion powder
¼ teaspoon garlic powder
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons salt
1/4 teaspoon ground black pepper

Combine in a small bowl and mix well. 
Store in a covered jar. Use 3 tablespoons for chili.