Chicken Chili

 

• 1c dry pinto beans
• cook according to package directions

• 2T EVOO
• 3 bay leaves
• 1/2-3/4t savory leaves

• 4 stalks celery + tops
• 1 green bell pepper
• 1 med.-lg. purple onion
• 5 lg. garlic cloves

• 1T Little's Original Chili Seasoning Mix
• 1t turbinado sugar
• 1/2t coarse sea salt
• 28oz. can tomato strips

• 10oz. roasted chicken — sliced thick-cube

Cook the beans, then set aside. In a 4 quart pot, combine the EVOO, herbs and a little minced *garlic. Heat until they dance, then add the chopped-sliced vegetables and the rest of the garlic. Cover over low heat a few minutes. (tip: for easy garlic peeling, put the cloves in HOT tap water for 10 minutes)

Add the next group of ingredients, stir and bring to a simmer, then turn off the heat and cover for 15 minutes. Bring the heat up, stir in the beans, chicken and again, cover and bring to a simmer for 10 minutes. At this point the chili is ready, but it would be so much better if you chilled it and reheated it in a few hours.

Mmmmm, it's Chili Weather! 🌨 ⛄️ ❄️ .Lin