Chicken Chili

With the weatherman predicting record low temperatures this weekend, I thought you all could use a little comfort food to warm you inside and out! This is what my family will be having tonight on a cold Friday evening.

It's another one of my family's favorites!

You absolutely MUST try this with the Mississippi Cornbread in my previous post!

1 chicken, cooked and shredded, or equivalent

2 Tablespoons oil

1 medium green pepper, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes 

1 can Rotel tomatoes  **

16 oz. chunky salsa

16 oz. can black beans, drained (can use pinto beans or chili beans, if preferred)

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 Tablespoon sugar

1 teaspoon salt

Chop onion and green pepper.

Finely chop garlic.

Saute green pepper, onion and garlic in oil until tender.

Add stewed tomatoes and Rotel tomatoes.

Add all remaining ingredients and stir until well combined.

Bring to a boil and then cover and turn on Low. Simmer for at least 20 minutes.

Stir well prior to serving.

Top with grated cheese, sliced green onions, sour cream, ripe olives or avocados.

My family also loves it served atop corn chips.

**Note: Can use 2 (14.5 oz.) cans of stewed tomatoes and omit Rotel tomatoes, if preferred.