Wednesday, March 7, 2012

'Takeaway' Homemade Chicken Chili

Just two days ago, I was sitting by the pool at the Wynn in Las Vegas, sipping Peach Palmer's and adoring the sun. Oh it was wonderful!

Back at home, however, winter wants to stick around a little longer. So, as the snow fell last night, I made a giant pot of spicy, chicken chili, adapted from THIS recipe. The flavor tasted so fresh because of the peppers and the basil really added an interesting twist. But, be warned, this recipe makes a lot!

With our excessive leftovers, I decided to portion out individual servings. Simply store these jars in the refrigerator, or freezer, and you'll have a quick, healthy lunch to enjoy at the office.

For a little extra indulgence, top with a dollop of sour cream and some shredded extra-sharp cheddar cheese.

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