An unusual version of a traditional chili. It's delicious and easily prepared!
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 medium onion, chopped|
|1 clove garlic, minced|
|1 tsp ground cumin|
|2 large DLM Chicken Breasts, cut into strips or cubes|
|(1) 19-oz can cannellini beans, drained|
|(1) 19-oz can garbanzo beans, drained|
|(1) 12-oz can white corn, drained|
|(2) 4-oz cans chopped green chilies, drained|
|2 chicken bouillon cubes|
|1½ cups water|
|Hot pepper sauce and grated or shredded Monterey Jack Cheese|
Heat oil in a heavy pan. Add onion, garlic, and cumin and sauté until tender. Transfer to a 2 1/2-quart casserole dish. Stir in remaining chili ingredients; cover and bake at 350ºF for 1 hour or until chicken is tender.
To serve: Stir in pepper sauce, to taste, and top with cheese. Makes 8 servings
Makes 8 servings