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!

Ingredients:

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.