Description
A milder chili, but super yummy. A big hit with our staff here at the farm.
- 1 pkg Springbrook boneless, skinless chicken breasts or fillets
- 3 Springbrook Smoky burgers, thawed
- 8 cups home made chicken broth
- 5 tbsps olive oil
- 4 tbsp cumin
- 4 tsp oregano
- ½ tsp cayenne pepper
- 3 minced jalapeno pepper
- 2 large onions, diced
- 5 cloves of minced garlic
- 4 cups of corn, divided
- 1 large can of white navy beans
- 2 tbsp cornstarch
1. Bake chicken in the oven at 350 F for about 40 minutes or until cooked. Cool and shred with two forks.
2. Meanwhile, cook Smokee burgers in a frying pan over high heat, breaking into small pieces.
3. Heat oil in a large pot, cook onions until translucent, about 4 minutes.
4. Add minced garlic and jalapeno, cook for about another minute.
5. Add cumin, oregano, and cayenne. Cook, stirring constantly, for another minute.
6. Add chicken broth, chicken, beans, cooked Smokee burger meat and 2 cups of corn.
7. Bring to a boil, then turn down and simmer about 30 minutes.
8. Put remaining 2 cups of corn in a food processor and pulse until well broken down. Add to pot.
9. Mix cornstarch with 2 tbsp water in a cup. Stir until well mixed, and then pour into chili. Stir constantly.
10. Enjoy!
A great way to make this chili, as well as the Red Chicken Chili, is to roast a whole Springbrook chicken. You can use the meat for the chili and make the broth fresh from the bones. It takes more time, but would be worth it.
