New Recipe

Here is the new recipe I am going to try it one day this week  (Thanks Heidi) ::
Ingredients:

3 cups cooked chicken

1 cup diced onion

3-6 cloves of garlic, minced (to your preference)

1/3 cup fresh jalapeno pepper, seeded and chopped

3 15 oz cans of white cannellini beans rinsed

2 T olive or vegetable oil

3 14.5 oz chicken broth

2 T taco seasoning (I use more seasoning and I added some cumin and chili powder)

1/4 cup lime juice

1 T cornstarch (or more if you like your chili on the thicker side.... I use more)

1 T cold water

Fresh cilantro to sprinkle on top of chili



Directions:

Take one can of beans, drained and rinsed, and smash the can of beans up by hand, food processor, or blender.



In a large pot, heat oil, onion, jalapeno, and garlic. Cook 4 to 5 minutes or until the onion is tender. Add in chicken broth, shredded chicken, all the beans- including the mashed beans, seasoning, and lime juice. Bring to a boil and then reduce heat and let simmer for 25 minutes.



Combine cornstarch and water. Add to the chili and continue to cook for another 5 minutes, stirring constantly. Your chili will start to get thick. Add more cornstarch if you like your chili thicker.



Serve with shredded cheese, avocado slices, sour cream, cilantro, or just by itself.



For the shredded chicken you can use leftover chicken, canned chicken, or rotisserie chicken.

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