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September 6, 2012 by Emily Pergament
Yay! Mama’s first post. Hopefully there are many more to follow because she is a good cook. This looks yummy – look at the colors! – and not too hard since it’s made in the crock pot.
1 can black beans, drained and rinsed
1 can petite diced tomatoes with green chilies, (ro-tel brand is good) with the juices
1 cup frozen corn
1 small chopped zucchini
1 small chopped yellow squash
1/2 chopped onion
1/2 chopped green pepper
handful of chopped mushrooms
1/2 bag of fresh baby spinach
1 cooked chicken breast (grill, fry, baked, boilled, whatever. I find it tastiest grilled.) chopped into bite size pieces
1 t. salt
2 T chili powder
Method: put everything except the chicken breast and the spinach in the crock pot. Give it a stir. If it seems too thick add 1/2 c of water or chicken broth if you happen to have it. Cook on high 4 or 5 hours or low 7 to 8, until the squash is fork tender. Turn off the crock pot. Add the cooked chicken and the uncooked spinach. Stir until the spinach is wilted. Put the lid back on and let it “rest” for a few minutes so the chicken can heat through.
Note: This is pretty spicy as is. If you want to turn down the heat, you can use plain diced tomatoes without the green chillies.
Serve with any, none or all of the following: sour cream, cheddar cheese, chopped raw onion (the other half you didn’t put in the chili), diced avocado, red pepper flakes or hot sauce, broken tortillas. I set the toppings out and everyone can personalize their own. Great for a football party. Its nice to have with cornbread too.
Note: with any soup that you want spinach in, always add it last minute. It retains its’ bright green color and the nutrients!