Pink Chicken Chili
By Cathy Rueter
Necessary items – crockpot and large fry pan
Time: 30 minutes prep
Crockpot: low setting, 6-8 hours
Ingredients given for half and full crockpots
*Note: although I originally created this dish with ground chicken, here in my area that meat is hard to find and it is rather expensive. Recently I experimented with half ground chicken and half ground pork. This combination tastes just as delicious and is less expensive – BONUS!
(Half crockpot full – 4-6 servings)
Tbl olive oil
2 lbs ground chicken (less expensive – 1 lb ground chicken and 1 lb ground pork)
1 tsp salt
2 cloves garlic or 1 tsp minced garlic
1 medium onion, chopped
1 tsp ground cumin
1 tsp dried oregano
¼ tsp ground cinnamon
1/8 tsp ground cayenne pepper
1 can light Red Kidney beans, drained
1 can Northern beans, drained
16 ounces mild salsa (our favorite – Casa Mamita Chunky Salsa from Aldi)
14 ounces water
2 teaspoons chicken bouillon (Knorr brand loose is our favorite)
¼ – ½ cup sour cream or plain Greek yogurt for topping/stirring
(Full Crockpot – 6-8 servings)
1-2 Tbl olive oil
2 lbs ground chicken -AND-
2 lbs ground pork
1 ¾ tsp salt
4 cloves garlic or 2 tsp minced garlic
2 medium onions (or 1 large), chopped
2 tsp ground cumin
2 tsp dried oregano
½ tsp ground cinnamon
¼ tsp plus a small dash more, ground cayenne pepper
2 cans light Red Kidney beans, drained
2 cans Northern beans, drained
24 ounce jar mild salsa (our favorite – Casa Mamita Chunky Salsa from Aldi)
28 ounces water
4 teaspoons chicken bouillon (Knorr brand loose is our favorite)
½-1 cup sour cream or plain Greek yogurt for topping/stirring
**Note: Different ingredient amounts but same cooking directions whether half crockpot or full crockpot.
Brown ground chicken (or ground chicken and ground pork) in fry pan, break into smaller crumbles. Drain grease.
Heat water until warm (microwave or can use warm water from tap as well). Add chicken bouillon to water and stir.
Add meat, chicken bouillon water, and all ingredients EXCEPT sour cream/yogurt to crockpot and stir. (Make sure to drain beans prior to adding or you will have a soupy mess).
Cook in crockpot on low 6-8 hours, stirring occasionally.
Ladle chili into bowls and top with large tablespoons of sour cream or plain Greek yogurt. Stir in – this is what turns the chili pink(ish)!