Chili

• Cuisine
  • American
• Course
  • Main Course
• Tags
  • Chicken
  • Chili
  • Veggie

Getting Started

To Start

• Preheat oven to 350 degrees

• 1- 3-4 pound chicken (cut up)
• 2-3 tablespoons of The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
• (plus extra for garnish drizzle)
• 1 medium size garlic bulb
• 4 14.5 oz can low sodium chicken stock
• 1 quart tomato juice
• 1 cup chopped fresh tomato
• 1 16 oz jar Salsa Verde
• 2 15.5 oz cans Cannellini Beans (drained)
• 1 15 oz can corn
• 3 green onions chopped (plus 2-3 extra for garnish)
• 2 teaspoons ground cumin
• 1/2 teaspoon thyme
• 1 Tablespoon dried parsley
• 1 Tablespoon dried cilantro
• 1 teaspoons sea salt
• 1 teaspoon cracked black pepper
• 3 Bay leaves
• Small bunch of fresh cilantro for garnish
• Sour Cream for garnish

Method

1

While chicken is cooking; cut the garlic bulb in half and place in a foil packet with a pinch of salt; bake in the same oven as the chicken for 1 hour; remove and cool. Once cool squeeze the soft garlic cloves form the bulb and smash with a fork; set aside

2

In a large stock pot add the stock, roasted garlic, chicken, tomato juice, chopped tomato, Salsa Verde, beans, corn, onions and the seasonings (except the fresh cilantro and sour cream)

3

Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.

4

Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.