I made this Friday night, and we liked it a lot. Plenty of leftovers, too! The recipe said it feeds 6....but those must be six VERY HUNGRY adults because it seemed to make A LOT of chowder. :) Regardless, we love leftovers and always enjoy being able to stretch a meal to feed all of us for lunch the following day (or even another dinner). As usual, I made a few changes because I didn't have canned pinto beans or kidney beans. I substituted great northern beans and chili beans (which I rinsed to remove the seasoned water they were in, since I was adding spices and seasonings to the whole pot and didn't want to mix too many spices.
Three Bean Chili Chowder
- 1 large onion, chopped (I used dried onion flakes)
- 2 Tablespoons oil
- 2 cups diced cooked chicken
- 1 can kidney beans, rinsed and drained (I used chili beans, rinsed and drained)
- 1 can pinto beans, rinsed and drained ( I used great northern beans, rinsed and drained)
- 1 cup black beans, rinsed and drained
- 2 cans diced tomatoes
- 1 cup chicken broth
- 3/4 cup salsa
- 1 teaspoon cumin
- 1/4 teaspoon salt
Cook onion until tender in oil. Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 30 minutes to an hour.
If desired: garnish with shredded cheese, green onions and sour cream.
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