The Yellow Notebook is full of recipes that my Mother compiled for me many years ago, recently I came across a Chicken Chili recipe.  It’s actually a recipe that my older sister, Lynn, made for her when she visited Maine. And I think the recipe made it to Maine via one of Lynn’s friends in Virginia Beach. It was one of my Mom’s favorites, and I cannot wait to try it this year.  It is a bit more traditional than my chili recipe, but it, too, has a curious twist on chili, adding a jar of picante sauce and salsa. 

INGREDIENTS

3 cooked chicken breast meat, cut into bite-sized cubes

1 cup chopped white onion

1 cup chopped green peppers

Two garlic cloves, crushed

2- 14 oz cans of crushed tomatoes

Two cans of white beans (Great Northern are my favorites)

1-16 oz jar Picante sauce

1-16 oz jar salsa (mild, medium, or hot-your preference)

1 tsp chili powder

1 tsp ground cumin

DIRECTIONS

1. In a Dutch oven, add oil, heat to sizzle, and add onion, green pepper, and crushed garlic.

2. Stir until vegetables are tender, and add in chicken cubes.

3. Add in tomatoes, beans, picante sauce, salsa, and spices.

4. Cook at medium heat for 30 minutes, then simmer until ready to serve.

   Mom said she always served it with corn chips, cheddar cheese, and sour cream.  In the last sentence of the recipe, she urged me to “Experiment!”...if she only knew!