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I made this for Super Bowl yesterday and it was great! Here is what I used
14 oz can fire roasted tomatoes
14 oz can black beans
2 1/2 cups chicken stock
1 cup red wine (I used Malbec because it was open)
Olive oil
Thin sliced chicken breasts
1 onion
1 tbls garlic chopped
1 green pepper
1-3 tbls Chili powder (add to taste)
1/2 tbls Paprika
Salt and pepper

Salt and pepper chicken and brown on both sides. Set aside
Sauté onions, peppers and garlic in a little olive oil in a large pot ( I love my enameled cast iron pot) you can also use a slow cooker. When veggies are soft add rest of ingredients and chicken, stir well. Simmer on low for 2 hours. Take chicken out and shred, add back to chili and simmer another 30-60 min. Serve with a little shredded Monterey Jack cheese on top.