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Tuesday, October 3, 2017

Autumn is a Great Time for Chili

Meat from 1 roasted/rotisserie chicken
2 cans (15.5 ounces each) Great Northern beans, rinsed and drained
2 celery stalks, chopped
2 garlic cloves, minced
1 bay leaf
1/2 medium yellow onion, chopped
1-1/2 cups chicken stock
1 cup apple cider
1-1/2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne
Chopped apples, for garnish (optional)

In slow cooker, stir together chicken, beans, celery, garlic, bay leaf, onion, stock, cider, sage, thyme, chili powder, salt, pepper, paprika and cayenne. Cook on high 4 hours or on low 8 hours.
If desired, serve chili topped with chopped apples.

recipe resource here

shared at
friday at fire station

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