This is a great chili for the upcoming cold weather. I love to pour my chili over fresh cornbread!!
Ingredients
1 1/2 pounds of chicken, cut up into cubes1 Tbsp olive oil
1 red pepper, chopped
1 yellow pepper, chopped
1 (4-oz) can, chopped (can substitute fresh chilis)
8 green onions, thinly sliced
3 Tbsp butter
1/4 cup flour (can substitute 2 Tbsp cornstarch for gluten-free preparation)
2 cups chicken broth
2 (14-oz) cans white northern beans
1 clove garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp ground cumin
1/2 tsp pepper
Make-Ahead Preparation
- In a medium skillet, heat the olive oil over medium heat. Add chicken and saute until cooked through. Remove from pan.
- Saute onion, red and yellow pepper, chili peppers, and garlic in the same skillet. Return the chicken and add ginger, salt, sage, cumin, and white pepper. Mix thoroughly. Allow to cool, and transfer to freezer bag or container; set aside.
- In a separate dish or pan, melt butter and add the flour to make a roux. Whisk in the chicken broth. Stir this mixture into the freezer container with the sauteed vegetables and chicken.
- Add the beans with the liquid to the freezer container. (If you like it thicker I suggest that you don't put in the liquid from the beans.) Seal and freeze.
To Serve
- Stovetop: Thaw in refrigerator. Bring to a simmer in a medium pot. Simmer for 15-20 minutes and serve.
- Slow Cooker: Can cook from thawed or frozen. Place meal in slow cooker and cook on high for 4 hours (or low for 6 hours).
