Chicken Chili
Ingredients
5 Qt Crock Pot
1 Lb Ground chicken (you can also use turkey or pheasant)
6 oz Chicken Sausage
1 Red pepper, chopped
1 Large onion, chopped
1/2 Cup Tequila or white wine
4 Garlic cloves, minced
1-2 Chipotle peppers, chopped
2 tsp Adobo sauce
3/4 Can Tomato Sauce (15 oz. can)
1 15 oz. Can Tomatoes (crushed)
1 15 oz Can Cannellini Beans
3-4 Cups Chicken broth
Spices
2 Tbsp Chili Powder
2 Tbsp Cumin
1 tsp Coriander
1 tsp Dry Basil
1/2 tsp Red Pepper Flakes
1 1/2 tsp Salt
1 1/2 tsp Garlic Salt
1/2 tsp Pepper
1 Tbsp Beef Bullion
Preparation
Prep: Chop up the ingredients and set aside. Remove skin from chicken sausage (if can't be removed, chop up into small peices).
In a large skillet, saute the chopped onion and pepper in 1 Tbsp of oil. Cook until soft. Add ground chicken, sausage and garlic to the skillet. Cook until meat is no longer pink. Add tequila or wine, and simmer until reduced.
Transfer to crock pot, and add in the rest of the ingredients. Cook on high for 6 to 7 hours, stirring ever so often.
If you would like it to be less chunky, part way through use an immersion blender until you get your desired consistency.
Makes 8-10 servings. If you have a smaller crock pot, half the recipe. For storing, we like to put servings in paper cups and freeze-- tastes fresh after microwaving.
*Note: Don't use tomato sauce to thin, unless you would like to add more tomato flavor.
