Chicken and Black Bean Chili

Chicken and Black Bean Chili

Ingredients:

• 1 -1.5 lbs Raw Chicken cut into cube
• 1 Can Black Beans
• 1 Can Kidney Beans
• 1 Can Green Chilies
• 2 Cans Fire Roasted Cubed Stew Tomatoes
• 2 Can Rotel Chilies
• ¾ Cup Chicken Stock
• 2 Teaspoons Chili Powder
• Salt and Pepper to taste

Directions:

1. Put Everything in Crock pot and mix together
2. Cook  on high for 5-6 hours  (until chicken is fully cooked)

I created this recipe a few years ago with stuff I had in my pantry. My family loved it! It has become a favorite mean of mine as well.  If you like your Chili a little spicier then add some of your favorite spicy peppers. I add jalapeños when I make this for my brothers as well as jalapeño juice!

I like to top mine with some shredded cheese and fresh cut avocado.

This Chili Freezes well! I put individual portions into small freezer bags. They keep well for up to 6 months.

Stuffed Portabella Mushrooms

Ingredients:

• 1/2 White Onion(chopped)
• 1 Clove of garlic (chopped)
• 1 1/2 Cup cubed chicken(already cooked)
• 1/2 Zucchini (chopped)
• 1/2 Yellow Squash (chopped)
• 1 Tomato (chopped)
• 1/2 Cup Shredded Cheese (any kind you like)
• 4 Large Portabella Mushrooms
• Salt and pepper

Directions:

1. Scoop out the spores of the mushrooms( The black part) and pop out the stems( you can toss the stems or chop them and add them to the rest of the mixture)
2. Saute Onion and garlic with slat and pepper till soft.
3. Add Chicken, Zucchini, Squash, and Tomato until heated thoroughly. I like to add these to a separate bowl and slat them before adding them to the pan. It brings out their flavors better.
4. Spoon into mushrooms and top with cheese
5. Bake at 400* until Mushroom is hot and cheese is melted. (about 10-15 minutes)

You can substitute any veggie that holds up well to baking! I think some white beans would also be really tasty!