Ready for a winter dish perfect for those chilly nights? We've got the perfect recipe to share.
It's straight from the book Murder with Darjeeling Tea by Karen Rose Smith. The book is part of the series Daisy's Tea Garden Mysteries.
Let's make Chicken Chili!
2 tbsp olive oil
½ large, sweet onion, chopped (approx. 1 cup)
½ cup grated carrots
5 tbsp flour
½ tbsp chili powder
½ tbsp ground cumin
2 cans chicken broth (14.5 oz each)
2 cans great northern beans (approx. 15 oz total)
1 can black beans (approx. 15 oz total)
1 ½ cups cut up cooked chicken
Optional toppings: sour cream, cheddar cheese, or chopped tomato.
1 Using a high-sided skillet, slightly heat olive oil on medium, then drop in onions and carrots.
2 Stir until onion is translucent. Carrots will steam further in the process.
3 Mix flour, powder, and cumin (more spices if preferred). Then, sprinkle over the onions and carrots.
4 Stir for a minute or two until worked in.
5 Once you have a paste, pour in one can of broth. Stir until gravy-like and then add second can.
6 Cook on medium high for about 2 minutes, constantly stirring.
7 Add beans and then stir in cut chicken.
8 Simmer for approx. 20 minutes on stove or for 3 hours in crock pot on low.
Interested in more than just recipe? We've got an ebook copy available from WV Reads!
We hope that if you're bold enough to give this recipe a try, you'll share with us! If you're too busy or far to bring in a bowl, we understand. But we'd love to get tagged on a social media post or send us a pic!
As always, images and info are courtesy of other websites such as WV Reads, Google, author webpages, etc.