I’ve made Deanna’s famous chicken chili for so many events and always get fantastic feedback. Here is the recipe that my dear friend Deanna created a few years ago. I’ve added a few tweaks, but will still give Deanna full credit!
It’s unique sweet and spicy taste is different than your typical salty chili…this recipe tastes better the longer your simmer it over heat. I typically use a crockpot for serving at potlucks or parties so that this yummy chili stays hot!
3 cans black beans, 3 cans red beans, drained
2-3 cans regular Rotel (tomatoes and chilis) (3 cans makes it spicier)
1 Green pepper, diced
1 Yellow pepper, diced
1 red onion chopped
3-4 green onions chopped
1/2 c. cilantro
2 Tb olive oil
1 lb boneless breast chicken
Pineapple terriyaki sauce
Malibu rum
Butter
Grated sharp cheddar
- Marinade chicken in pineapple teriyaki sauce.
- Using a large enough pot to hold the entire chili ingredients, saute onion in butter. Once softened, add chopped bell peppers, and cilantro cooking until they’re soft.
- Add just enough Malibu rum to cover the veggies and onions. Cover with a lid and simmer until broth is reduced by half.
- Add beans and Rotel and simmer while you cook the chicken.
- Meanwhile, in a non stick frying pan, heat oil and start cooking marinated chicken until fully cooked. Once cooked, chop and add to pot.
- Let all simmer together for at least 20-30 minutes on the stove, or transfer to a crockpot and simmer on warm until you’re ready to bring it to a party to wow your friends.
fresh chives on organic sour cream is the perfect way to top this chili!
serve this sweet & savory chicken chili with a salad and fresh sourdough bread. nom nom nom!
Serve with grated cheese and sour cream, topped with more cilantro. 🙂
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