What you'll be getting:

Southwestern Chicken Chili

Per Serving

100 g veggies (peppers, onions, corn)

130 g chicken and black beans

1 oz tortilla chips

1 c tomato sauce (tomatoes, onions, garlic, peppers, cumin, chilies, salt, pepper, lime juice) 

1/4 c shredded cheese

cilantro and limes

 

This is a mild chili. 

 

Equipment needed: 1 pot

Start heating a large pot, when hot, add the veggies. Cook on high heat for 5 minutes. 

Set a timer for 5 minutes. Stir occasionally. 

After 5 minutes, add the chicken and beans. 

Next, add the tomato sauce.

Stir everything together and add 1/4 c of water per serving to the chili. Set a timer for 25 minutes. Lower the heat to a simmer. I cooked on #4. 

When the timer goes off, the chili is ready. Top with cheese and squeeze a bit of lime over top and enjoy. From start to finish this dinner takes 30 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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