Well, hello. Did you think I had completely forgotten what I use to do over here on these pages? That I no longer remembered how wonderful it is to share food with all of you? That I forgot how to type out a recipe?
Well, almost. It was back in March of 2013, after all, when I shared my last recipe- rustic blueberry biscuits! What??!!! And, while I'm not quite certain how much it's actually going to happen, here's a start to the return of recipe sharing. This one...it's a good one too. Yummy and simple- the adjectives that I hope you use to describe the food I share here.
Chicken and Four Bean Chili
Ingredients 4 cups chicken broth 1 can black eyed peas 1 can black beans 1 can kidney beans 1 can cannellini beans 1 can tomato sauce 1/2 tsp Worcestershire sauce 1 1/2 tsp dried basil 1 tsp dried thyme 1 1/2 tsp Kosher salt 1 tsp black pepper 1/2 tsp red chili flakes 1 medium onion 5 garlic cloves 2 chicken breasts (about 1 pound total)
Open all 4 cans of beans, pour into a colander, and rinse under cold water. Dump the beans along with the chicken broth, tomato sauce, spices, onion, and garlic into your slow cooker. Stir to combine.
Place chicken breasts on top of bean mixture. Cook on low heat setting for 8 hours.
When cooking is complete, shred the chicken with a fork and stir into chili. Top with shredded sharp cheddar cheese and serve over quinoa or brown rice, or alone aside some tortilla chips or a crusty sourdough bread.