JIGGLY MONSTER BASH CANDY CORN JELL-O SHOTS2 c. champagne, divided3 t. unflavored gelatin, divided3 T.…
Three Bean Chili Verde with Chicken
THREE BEAN CHILI VERDE WITH CHICKEN
14 fresh tomatillos, husks removed
3 T. minced garlic
2 chicken bouillon cubes
Olive oil
1 large Vidalia onion, chopped
3 poblano peppers, seeded and chopped
1 (16-oz.) pkg. frozen whole kernel white corn
1 T. chili powder
2 t. ground cumin
3 c. cooked chicken, chopped
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
1 (15-oz.) can kidney beans, drained and rinsed
2 c. crushed tortilla chips
½ c. chopped fresh cilantro leaves
¼ c. fresh lime juice
Salt, black pepper to taste
Toppings: sour cream, avocado slices, shredded Mexican blend cheese, jalapeno slices, fresh cilantro sprigs
- In 3 c. water, place the tomatillos, garlic and bouillon cubes and bring to boil for 10 minutes.
- In large Dutch oven, drizzle olive oil to cover bottom and place over medium heat. Saute onion and peppers until tender.
- Add corn and cook another 2 minutes.
- Add chili powder and cumin and cook another 5 minutes.
- Remove the tomatillo mixture from heat and cool for 5-8 minutes. Place in food process and blend until smooth.
- Add the chicken, beans and tomatillo mixture to the Dutch oven.
- Cook, stirring occasionally for 12-15 minutes.
- Stir in chips, cilantro leaves, lime juice and season with salt and pepper.
- Cook until chips are soft and mixture is hot. Taste for additional seasoning if needed.
*Serve with desired toppings.