Italian Chicken Chili

Italian Chicken Chili
If you are looking for a chili that is not just your average chili, then this recipe is for you. I developed this chili a couple of years ago, and whenever I make it, people beg me for the recipe. There are a few more steps involved in making this chili, but the end result is worth it! This recipe will make 4 quarts, and it freezes wonderfully. I often freeze it in single serving portions, and it makes for a quick meal. It can be made with browned ground beef instead of chicken, but my personal preference is chicken. I have also made it with half beef half chicken which turned out very good. The recipe can be altered easily to change the flavor from tangy to smooth, and it is very easy to adjust the amount of spice. Regardless of how you choose to alter it, this chili is sure to please!




*Ingredients ~

• 2 lbs. chicken breast
• Salt and pepper
• 1 Tbsp. olive oil
• 1 large sweet onion, chopped
• 8 oz. portobello mushrooms, chopped
• 2 cloves garlic, pressed or minced
• 1 Tbsp. Italian seasoning
• 2 Tbsp. butter
• 1 can tomato soup
• 1 can creamed corn
• 1 can chili beans
• 1 can dark red kidney beans
• 2 can diced tomatoes with oregano, garlic, and basil
• 2 bay leaves
• 1 Tbsp. chili powder
• 2 Tbsp. Worcestershire sauce
• Juice of 1 lemon, or more to taste
• 1/4 cup of buffalo wing sauce, or more to taste
• Salt and Pepper
• 1/2 Tbsp. peanut butter (optional)
• Shredded cheese (optional)
• Chopped onions (optional)
• Sour cream (optional)
• Tortilla chips, Fritos, or crackers (optional)

Salt and pepper the chicken breast and cook in olive oil until no longer pink. Set aside to cool. Saute onions, mushrooms, garlic, and Italian seasoning in butter until onions are translucent. Put all ingredients except chicken and peanut butter into 4 quart or larger crock pot. Shred chicken with a fork and add to crock pot. Salt and pepper to taste. For spicier chili, add more wing sauce. If you like a tangy chili, more lemon juice can be added to taste. If you like a smoother chili, add the peanut butter. Cook in crock pot for 4-6 hours. Remove bay leaves and serve with your choice of shredded cheese, onions, chips, crackers, and/or sour cream.

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