• 2 chicken Breast cut into 1-2" pieces
  • 3 cups frozen fajita blend vegetable mix
  • 1 clove garlic; minced
  • 2 (15 ounce) cannellini beans; drained
  • 2 (15 ounce) white navy beans; drained
  • 1 (10 ounce) Chunky Rotel
  • 1 package McCormick Chili White Chicken Seasoning
  • 1 cup white wine
  • 4 cups water

We love chili  and my sister in law shared this recipe with me a few years back.  I have adapted the recipe somewhat but I promise this version is a quick and easy weeknight meal.  When I want to make it even quicker, I prepare steps 1-3 in my black iron skillet and then throw everything  in a crock pot before leaving for work. Then all I  have to do is prepare the bread and a pot of rice.  We love serving our chili over rice, topping it with shredded cheese and a dollop of sour cream.

Directions:

  1. Add 1 tablespoon olive oil in a large stock pot. Heat on medium high heat and add fajita vegetable blend and chicken breast.  Stir until vegetables are translucent and chicken is sighlty browned.
  2. Add minced garlic, stirring for 1 minute.
  3. Add 1 cup white wine stirring to get all the bits from the bottom of pan.
  4. Add Rotel, drained cannellini beans, drained navy beans, and 4 cups water
  5. Add 1 package McCormick Chili White Chicken Seasoning; stir.
  6. Cook on low heat  for 30 minutes.

Source:  Shirley Cantrell

Note:  If you are in a big hurry, skip step’s 1-3, eliminating the white wine. Add all ingredients to your crock pot and cook on low 4-6 hours.