Jumpin’ Jack Chili

★★★☆☆
Prep: 20 mins (est.) Cook: 37 mins (est.) Serves: 6-8

Ingredients

  • 1 tsp olive oil (4.9 ml)
  • 1 cup onion, diced (237 ml)
  • 2 (4-ounce) cans chopped green chilies, undrained
  • 2-4 garlic cloves, minced
  • 1 1/2 tsp ground cumin (7.4 ml)
  • 2 (15-ounce) cans Great Northern beans, undrained
  • 4 cups low-sodium chicken broth (946 ml)
  • 2 cups cooked chicken, shredded or diced (473 ml)
  • 1-2 (10-ounce) cans Rotel tomatoes, undrained
  • 1 cup grated Monterey Jack cheese, divided (237 ml)
  • 1 cup grated Colby cheese, divided (237 ml)
  • Optional toppings: crushed corn chips, sour cream, green onions, olives, chopped tomatoes or salsa, cilantro, crumbled bacon

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Add onion and cook until softened, about 5 minutes. Add chilies, garlic, and cumin. Cook for 2 minutes more, stirring constantly.
  2. Stir in beans and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Add chicken and 1/2 cup each of Monterey Jack and Colby cheese. Simmer for 10 minutes more.
  4. Ladle chili into bowls. Top with the remaining cheese and any desired toppings.
Wine Pairing: Bold Red (Syrah) — A robust red wine such as Zinfandel.
· Family
Chili, Meat, Spicy