Start stocking canned beans and chipotle peppers in your pantry so you can make this spicy chicken chili. Great in bowls with cheese, sour cream, cilantro and a squeeze of lime, but also delicious as a filling for burritos – the recipe makes 8 – 12 servings, so you can enjoy it both ways! Thanks to Ree Drummond, The Pioneer Woman, for the original recipe published in A Year of Holidays.
Amy’s Kitchen Coach Tip:
- This chili is quite spicy. To bring down the heat a bit, use half the can of chipotle peppers.
[amd-zlrecipe-recipe:151]
