If you like chili, you have to make this chicken and bean chili. This recipe comes from Jenny at Picky Palate. She has an amazing food blog. I want to try all of her recipes. They are family friendly and just great everyday meals. She also makes fantastic desserts and I LOVE dessert! But back to the main dish. The flavors of this chili are so good...I mean really good. This meal will make a regular appearance in my dinner rotation. The list of ingredients may seem long but they are mostly canned items and seasonings. Really easy to put together. I let it simmer as I made the corn bread muffins (recipe below).
Note: the recipe calls for 4 cooked medium boneless skinless chicken breasts. I picked up a cooked rotisserie chicken from the grocery store. I cut off the legs and wings (my picky eater Mariah ate those). I used the remaining thigh and breast meat for the chili. It was perfect.
Top with your favorite cheese. We used Monterey Jack cheese.
Look at all those healthy ingredients.
These corn bread muffins were a perfect match with the chili. We really enjoyed them. Another great recipe from Cooking Light.
Mom's Cooking Club Lesson: I have always made my chili with ground beef. This is the first time I have used chicken in chili. Well, this is my new favorite chili. So, try different versions of your own standard meals. You may just discover a new favorite!