Recipe: Mama Molter’s Chicken Chili

This recipe is another favorite in my household. I took some of my favorite ingredients from my favorite chili recipes to create this recipe.

This recipe is bold and can be spicy depending on how much chile pepper is used. We tend to use the measurements listed as we like to ‘sweat’ with our chili. This is also a very healthy recipe, provided you leave off all the extra toppings.

MAMA MOLTER’S CHICKEN CHILI

Ingredients

½ whole chicken, pulled apart (See recipe below)
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (10-ounce) cans diced fire roasted tomatoes
2 (4-ounce) can diced fire roasted green chiles
1 cup chicken stock
1 white or yellow onion, finely chopped
4-6 cloves of garlic, minced (depending on the size of the cloves)
2 tablespoons chili powder or 1 tablespoon New Mexico Chili Poweder
2 tablespoons soy sauce
1 tablespoon kosher salt (optional)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon

Directions

Put the chicken in the slow cooker. Add all the rest of the ingredients. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos.

WHOLE CHICKEN

Ingredients

4-5 lb whole chicken
½ – 1 cup chicken stock
Salt
Pepper

Directions

Remove neck and gizzards from inside chicken and discard. Rinse chicken inside and out with cold water. Liberally salt and pepper chicken inside and out. Place in slow cooker with chicken stock, enough to cover bottom of dish. Cover and cook on high for 4-5 hours.