Ok, for those of you living in California, you know exactly what I'm talking about. For everyone else...this time of year we're supposed to be having 100 degree weather and having BBQs and going to the beach, you know doing "summery" stuff. Nope. A couple of weeks ago we had a hot week and we all though "ok, summer is here to stay", but last week started the cold, cloudy, windy weather again. Isn't it June today??? Don't get me wrong, I LOVE this weather so much better then being all sweaty and cranky from the heat...it's just so weird.
So, even though it's hard to say being that it's the first day of June, but this is what my family can look forward to for dinner tonight! My step sister's fabulous chicken chili with a few "Stacey" tweeks to it!
Chicken & Black Bean Chili
drizzle of olive oil
2-3 boneless skinless chicken breasts-cubed
1 onion-chopped
2 garlic cloves-minced
2 red bell peppers-diced
2 tsp chili powder
2- 24oz cans of stewed or diced tomatoes (Yummy tip-I like to use the fire roasted tomatoes!)
1 cup salsa (Yummy tip-I use a mango or a peach/pineapple salsa!)
1 can corn
1 can black beans
In a large pot, brown chicken in olive oil and reserve to the side. Add onion, garlic and red bell pepper and sautee until soft and tender, about 10 minutes. Next add the chili powder, tomatoes, salso, corn and black beans and mix.
Simmer away! Let your chili simmer for at least 1 hour to let the flavors blend. Add chicken back to the pot for the last 5-10 minutes of cooking to reheat.
Top with your favorite toppings! Our favorites are fresh red onion, chedder cheese and sour cream.
I let my chili simmer all afternoon so that when my husband comes home from work the house is filled with the smell of warm corn bread and chili. He gets the biggest smile on his face and I get the biggest hug and kiss! He's a good 'ol southern boy from Oaklahoma, so this brings him right back to his childhood.
