New and Healthy: Louis's Leftover Cowboy Chicken Chili


As y'all know, I'm all about saving money and sustainable living and this recipe let's me embrace both of those! 


What you need: 
1 bag of Bear Creek "Darn Good Chili" or other chili mix
1 small can of organic tomato paste
1 jar of pickled jalepeños (chop them up yourself, about 3 tablespoons worth depending on your love of hotness)
Leftover meat (I used barbecued chicken breast that we had the night before, chopped)
Saltines
1 cup of shredded sharp cheddar
1 cup of sour cream
1 can of low sodium black beans (drained and rinsed)

Serves 4 with leftovers

What you do: 
Follow the instructions on the bag of chili (it says 8 cups of water, I use 9); bring water to a boil, whisk in the mix and tomato paste. After it thickens a bit, mix in jalepeños, black beans  and the chicken breast. Let thicken entirely. Serve with shredded sharp cheddar and crumbled crackers on top-sour cream is optional.





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