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November 7, 2012

Chicken and Three Bean Chili Verde


There is something about fall that just screams for chili. It is comforting and warm even when the weather rages outside. My husband loves chili and has definite opinions about the right and wrong way for it to be prepared. When we first met I had been a vegetarian for a number of years and only knew how to make one type of meat chili. Let's just say that he wasn't impressed. Luckily for him I am a quick learner and I love trying new recipes. After a couple of years and a number of failed attempts I learned the right and wrong way to make a great bowl of chili. While I still like chili with lots of beans my husband insists on meat so I am always looking for recipes that compromise between the two. Last month I tried a new recipe for Chicken and Three Bean Chili Verde from the October issue of Southern Living magazine, which looked like a great compromise chili for my family.

This recipe has 18 ingredients. It takes a total of 45 minutes and makes 12 cups of chili. As I normally do I had to go to multiple stores to find poblano peppers. Some weeks they are easier to find and other weeks not available anywhere. For the chopped chicken I used leftover grilled chicken with a bbq rub. It was a perfect fit. Instead of using bouillon cubes and water I used homemade chicken stock. I am not a big fan of bouillon, I find it way too salty to use in recipes. I don't salt my homemade stock, instead I salt the recipe itself. Instead of tortilla chips I used gluten free corn chips since I am able to eat them. I did find that I had to use additional chicken stock after the chili had cooked. Otherwise the chili would have been way too thick. I followed the remainder of the recipe as written.

If you're looking for a recipe that can feed a crowd this would be it. This recipe had enough for a meal for my family of four plus leftovers for two more meals. My two boys really loved this recipe. They especially enjoyed the chicken and picked it out and ate it first. The flavor on this chili is delicious. It has a perfect blend of flavors and the chicken was tender. Definitely a recipe I would make again.

For the recipe go to Chicken and Three Bean Chili Verde.

8 comments:

  1. Oh my gosh this looks so good! Perfect recipe for the cooler fall weather.

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    1. It really is great for fall. Thanks for the sweet comment :)

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  2. This looks great, my family would love it!

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    1. My whole family enjoyed it, including my two picky kids :)

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  3. What can you use in place of the poblano peppers?? Never heard of them.

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    1. I have a horrible time finding poblanos around here, so I substitute a lot. The closest substitute would be Aneheim peppers. Since those can also be hard to find you could go toward a green pepper or a banana pepper. They wouldn't be as spicy, but since this recipe uses seeded poblanos anyway it should work fine. You can always adjust the spices to accommodate the change in peppers. I substitute all the time since it is so hit or miss what are stores have :)

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