Good evening all! Though it remains in the high eighties here in SC, it’s supposed to actually cool down here this weekend…woo hoo! Perhaps your weekend plans could use this chili recipe?
Mind you, it feeds a CROWD! When I make it, it fills my entire 6 quart crock pot. But you know the beautiful part? YOU CAN FREEZE IT! (But also you can feel free to half the recipe).
*This picture right here, everything in it came out of the freezer (my mom made the homemade blue corn bread, which I wrapped in tinfoil and reheated in the oven).
Dinner sat on the counter and defrosted all day, then all I had to do was heat it up. Perfect on a Wednesday (they always feel so long!).
Before I share the recipe, 2 things to note:
1. You can absolutely add more chicken if you want more meat. I use one pack of chicken breasts (about 1 pound).
2. This recipe requires ZERO CHOPPING! How amazing is that
CORN BREAD TIP: Next time you make corn bread, bake them in muffin tins and freeze the leftovers! I love having cornbread ready in the freezer for when I have chili for lunch. I usually defrost the chili, grab a corn muffin out of the freezer and voila! The perfect midday meal for one!
*Goes great with shredded cheese, sour cream, corn bread, or tortilla chips.
6 cups (48 oz.) of chicken stock (or vegetable stock)
6 cans white beans, rinsed and drained
32 ounces salsa (any brand, heat level of choice, BUT I highly suggest one being Trader Joe’s Salsa Verde or some other brand of salsa verde); I also suggest using chunky salsas
4 tsp cumin
1 (16 oz) bag of frozen corn
1.5 tsp salt
1 tsp black pepper
1 package (approx 1 lb.) raw chicken breasts, thawed (but if still frozen that’s ok too)