Recipes from The Wine Club: Simple Chicken Chili

Winter months seem to be the time when life slows down. Days are shorter and darker. It’s chilly at night. It’s a perfect time to think about lighting up your fireplace and snuggling on your couch with a loved one or even a good book, and of course a glass of Ponte wine! When I think of winter, warm foods come to mind. I’m a mom of four so my life can be pretty hectic, to say the least. I am usually scouring the internet for easy cooking recipes that I can whip up at the last minute. One recipe a friend shared with me a few years back has become my “go to” recipe that is quick to prepare, affordable, delicious and seriously comforting on a cold winter’s night.

Simple Chicken Chili

  • 3-5 chicken breasts
  • 1 package chili seasoning
  • 3-5 cans stewed tomatoes (can be different styles), drained
  • 4-5 cans of beans (kidney, chili, black-mix it up!) no sauce, no meat
  • 1 small can tomato paste (if needed)

In a large crock pot, combine stewed tomatoes and chili seasoning. Add beans and chicken breasts (if chicken is frozen, thaw first). Cook on low for 6 hours or on high for 2-3 hours. Once done, shred chicken by mashing with a potato masher or use two forks to shred meat.  Add tomato paste if needed for thickness. Set out various bowls of cheese, sour cream, and onions to garnish on top.

This makes quite a lot of chili but you can freeze any leftovers and have dinner made for a few nights. This chili recipe pairs great with our 2009 Barbera, which is a medium to full bodied red wine with aromas of blackberry, plum, and black pepper. But remember, you can pair this recipe with whatever Ponte wine is your personal favorite.

–Jennifer Bedolla

–What do you like to make when the weather turns cold?


Posted by , February 6, 2013 No comments

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