*This recipe is prepared using the Pampered Chef Stoneware Deep Covered Baker – I haven’t tried it using different bowls or other forms of cooking. I would however imagine that you could easily prepare this on the stove – sautéing the veggies and then cooking the chicken.
2 tablespoons olive oil
Salt and pepper
4 cloves garlic
2 green peppers
1 medium onion
1 1/2 lb boneless, skinless chicken breasts
2 tbsp Southwestern Seasoning Mix (or Taco Seasoning mix – if used, omit the salt)
2 cans (15.5 oz each) Great Northern beans (white beans), drained
1 jar (16 oz) salsa Verde
Garnish: sour cream, shredded cheese (I like Monetary Jack) lime wedges, crushed tortilla chips and cilantro if desired
Chop green peppers and onion into a small dice using Food Chopper if possible. Drop veggies into the Deep Covered Baker. Trim chicken breasts of any fat and dice into bite sized cubes – keeping them close in size for uniform cooking. (You can leave the chicken, peppers and onion in larger pieces, then when it’s done cooking, use your salad choppers to chop into bite size pieces.) Add chicken to the baker. Remove skins from garlic cloves and thinly slice each clove; add to Baker. Drizzle in the olive oil, Southwestern Seasoning mix, and ½ teaspoon salt and a ½ teaspoon pepper. Gently stir together all the ingredients. Place lid on Baker and microwave on HIGH for 10 minutes.
Open and drain the beans. After 10 minutes of cooking time, remove baker from microwave and stir the chicken to break it apart if necessary. Add beans and salsa to the Baker and mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. Delicious!
Yield: 8 servings (8 cups)