Eva’s Award Winning Chili

 

We had the pleasure of sponsoring the 2017 Aspen MGA Chili Cookoff this year. This award-winning recipe is PACKED FULL of flavor and is a must try!

Eva Fung_Winner

What You Will Need:

  • 6 cups chicken stock
  • 2 cups salsa verde – homemade or store bought
  • 1 rotisserie chicken cubed or shredded  – or 1lb raw chicken breast/thigh
  • 2 15oz cans of great northern beans – 3 cans if you like a lot of beans
  • 2 tsps of cumin
  • 3 large garlic cloves chopped
  • 2 tbsp of dried onion flakes
  • 1 tsp Runnin’ Wild Peppered Sea Salt
  • 1 tsp fresh cracked black pepper
  • 1 jalapeno – half for garnish
  • 4 tbsp fresh cilantro chopped – half for garnish
  • 1 avocado – optional for garnish
  • Sour cream – optional for garnish

What To Do:

  • Stovetop Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine.  Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
  • Slow Cooker Method: Add chicken broth, rotisserie chicken or *boneless skinless chicken breasts, and the rest of the ingredients into a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork.  Add the beans during the last half hour of cooking. Shred the chicken.

    Serve warm with desired toppings.

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