Recipe of the Week: Chicken Chili

Bracing for the impending hurricane, I decided to make a huge batch of chili so I wouldn't have to worry about cooking much over the weekend. Did a quick online search and found this recipe for Main Line Chicken Chili. I picked this one pretty much because it seemed really easy!

Although you can find all this and directions for cooking by following the link, here is a list of ingredients and a few suggestions!

Ingredients

• 1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
• 1 (15 ounce) can kidney beans, drained (retain half the liquid)
• 1 (15 ounce) can black beans, drained (retain half the liquid)
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup mango salsa
• 2 tablespoons rice vinegar
• 1 bay leaf
• 1 teaspoon smoked paprika, or to taste
• 1/2 teaspoon salt
• 1 tablespoon chili powder
• ground black pepper to taste

*I used 1 1/2 lbs of chicken, but felt it could have used a little bit more!

*I accidentally bought the "Italian recipe" tomato paste and tomatoes, still tasted great though!

* I couldn't find mango salsa, so I used pineapple peach chipolte salsa, I would suggest using maybe 1/3 cup salsa instead of 1/2 cup.

Just needed to throw everything in the crock pot, cook on high for 1 hour, then on low for 3-4. It was so easy and so yummy! Well at least I thought so! The hubby thought it needed "more fat", so I might try to make it with steak or ground beef next time. Had a little bit of a strong salsa flavor, but that definitely made it good too! I froze 1/2 of it for dinner in the future!