It’s chili season and with the Superbowl right around the corner, you can show off a slight variation on an old favorite without rocking the boat too much on this one. Fire up the stove, invite the friends and let Olde Westport Spice show you how to get the Chile Verde cooking tonight. It’s so easy!
- 1 tablespoon vegetable oil
- 1 small onion, chopped (1 cup)
- 1 (7 ounce) can chopped green chile peppers (or two 4 ounce cans)
- 1 (2.75 ounce package) Olde Westport Chile Verde Mix (½ cup from 22 ounce package)
- 3½ cups water
- 2 (13 ounce) cans chicken breast meat, drained
- 2 (16 ounce) cans white navy beans, drained
- 1 cup (4 ounces) shredded Monterey Pepper Jack cheese (optional)
Heat oil in a three quart saucepan over medium-high heat. Cook the onion until tender. Add chile peppers, Olde Westport Chile Verde Mix, stir until smooth. Stir in the water, chicken and beans. Bring to a gentle boil, lower heat, cover, simmer 15 minutes, stirring occasionally. Remove saucepan from heat. Slowly add in the cheese (optional), stirring until melted. Serves six.
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