Last week winter reared its ugly head again. It barely got above freezing for 3 days. The kiddos were down with strep throat. I wasn’t venturing out to the grocery store. Lucky for me I had roasted a chicken over the weekend and had about half left. And I scoured my pantry for other items I could use. I came up with this one. A warming and spicy chicken chili that is as simple as it is good. It took about 15 minutes to make. I’m not kidding! And you may have all the ingredients in your pantry right now.
All it takes is 1 can of black beans, 1 can of white beans, 1 24 oz. jar of salsa verde, 1 C. chicken stock, 1 lb.chicken, cooked and 1 dark chocolate square.
What?! Dark Chocolate? It’s a little trick I learned from a cooking class. If something is too spicy, and salsa verde usually is, the dark chocolate will help cut the heat.
Toss all of it into a pot and bring to a low boil. Then reduce heat and simmer until you are ready to eat.
At the same time, prepare some rice to serve with the chili. I also topped my chili with greek yogurt (in place of sour cream) and fresh guacamole (I had an avocado on hand). I had corn chips on the table for dipping.