Tuesday, April 28, 2015

Tex-Mex Chili and Lime Cream

This Chili has great flavor and perfect for the spring.  Serve with a dollop of my lime cream to wow your family!


1 Tbsp. Butter
2 Tbsp.  Olive Oil
1 Onion, diced
3 Garlic Cloves, minced
1 Poblano or Bell Pepper seeded and diced
1 Jalapeno seeded and diced
1 Large Sweet Potato, peeled and chopped
1 Large Russet Potato, peeled and chopped
2 tsp. Cumin
2 tsp. Chili Powder
Salt and Pepper to taste
2 Cans Navy Beans, drained and rinsed
1 Carton Chicken Stock
2 Tbsp. Pear Preserves or Apple Jelly
3 Chicken Breasts, cooked and shredded

Melt butter and olive oil over medium high heat.  Add onion and cook until just translucent.  Add next 7 ingredients and saute for 7-8 minutes.  Add salt and pepper to taste.  Add Chicken Stock and Preserves and allow to boil.  Boil until potatoes are slightly tender.  Add beans and chicken and cook for 7 minutes more.  Serve with Lime Cream, Monteray Jack cheese, or tortilla strips.  Enjoy!

Lime Cream
1 Cup Sour Cream
2 Limes' juice
1 Lime zested peel
Salt to taste

Mix all ingredients together and allow to chill for at least 30 minutes.  Delicious to top chili, soups, enchiladas, etc.  

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