I made this recipe for a chili cook-off in October and won second place! I’ve never really been a fan of chili, but this recipe won me over. One thing’s for sure, you’ll never look at chili the same way again.
I like my chili thick, so I usually add another can of beans. If you want your chili thinner, add an extra cup of chicken stock.
I also serve my chili with Garlic Parmesean Breadstick Bites. Let me know if you’d like the recipe for that as well!
- 2 small cans of green chilies
- 1 bottle salsa verde (I use Taco Bell’s brand)
- 2 jalapeno peppers
- 1 small onion
- 3 cloves garlic
- 1 pound chicken
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp oregano
- Pinch of crushed red pepper
- 1 1/2 cups chicken broth
- 2 cans cannelloni beans
- 1 can great northern beans
- 1 can of sweet corn
- 4 ounces cream cheese, room temperature
- 6 slices of turkey bacon
- Shredded Mexican cheese
- Sour cream
- Green onions, sliced
1. Cut off the tip and end of the jalapeno, slice in half, and remove all of the seeds. Cut the jalapeno into small pieces. In a food processor, combine the green chilies (do not drain) and jalapenos and pulse until smooth.
2. Finely dice the onion and garlic. Add the onions and garlic to a large saucepan. Cook over medium heat until softened, about 5 minutes, stirring occasionally. Add the beans and corn (do not drain), chicken stock, salsa verde, and jalapeno-green chili mixture. Cover and let cook for 30 minutes, stirring occasionally. Meanwhile..
3. Trim the chicken of excess fat and lightly salt both sides. In a large Ziploc bag, combine the chili powder, ground cumin, oregano, and crushed red pepper. Add the chicken to the Ziploc bag, seal the bag, and lightly toss until the chicken is coated in seasoning.
Place the chicken in a large skillet and cook over medium-high heat until browned on both sides, about 5-7 minutes per side. Remove the chicken to a cutting board. While the chicken is still hot, cut the chicken into 1/2 inch wide strips then into 1/4 inch wide chunks. Add the chicken to the saucepan.
4. While the chicken skillet is still warm, add the cream cheese and stir until the cream cheese is soft and has absorbed the left-over seasoning from the skillet. If the cream cheese is not melting you may need to cook over low heat until soft. Add the cream cheese to the sauce pan.
5. Cut the bacon strips in half and cook in a large skillet over medium heat until crispy, turning once. Remove from heat and tear or cut the bacon into small pieces. Set aside.
6. To tell if the chili is done, taste one of the beans. You want the beans to be soft, but not mushy. When the beans are your desired consistency, remove from heat. Ladle into bowl and top with a dollop of sour cream, Mexican cheese, bacon bits, cilantro, and green onions.
Recipe created by Me! : D