Mexican Two Bean Chicken Chili
Contributed by: NAPSA
What's Your Game? After-Game Treats The Whole Family Will Love (NAPSA) - After the big game, surprise all the little superstars of the team with an
after-game feast that they won't soon forget. Win or lose, you can still show your team spirit with a little creativity and time spent in the kitchen.
Whether your athlete excels on the field, court or gridiron, you can liven up any sports party with an easy-to-make Batter Bowl cake. Shape the cake into a
baseball cap, basketball or football. Frost and decorate as desired for an unforgettable sweet treat.
Before the main course, be sure to keep plenty of snacks within easy reach. A healthy alternative to potato chips can be The Pampered Chef's Barbecue Snack
Mix. Line a hat or helmet with a napkin or clean cloth in your favorite team colors and fill with this crispy snack mix. To spruce up a vegetable tray, use the
V-Shaped Cutter to cut a bell pepper into a fun, spiky holder for dips and spreads.
For an easy-to-prepare main course, dish out bowls of this crowd pleaser, Mexican Two Bean Chicken Chili. Made with prepared salsa and a few pantry
ingredients, this chili comes together in minutes so you can relax and hear all the details of the big game. Serve with a variety of do-it-yourself toppers such as
shredded cheese, green onions and fresh cilantro leaves, and let each child concoct their own unique chili creation.
These recipes and other great ideas can be found in The Pampered Chef's Celebrate! cookbook.
- 1 medium zucchini, coarsely chopped (about 1 1/4 cups)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (8 3/4 ounces) whole kernel corn, drained
- 2 cans (14 1/2 ounces each) chicken broth
- 1 jar (16 ounces) thick and chunky mild salsa
- 1 can (8 ounces) tomato sauce
- 3 cups shredded cooked chicken
- 1 garlic clove, pressed
- 1 1/2 - 2 tablespoons chili powder
- 1 teaspoon ground cumin
Chop zucchini using Food Chopper. Drain and rinse beans in Small Colander. Drain corn.
Combine chicken broth, salsa and tomato sauce in Professional (4-qt.) Casserole. Add zucchini, beans, corn, chicken, garlic pressed with Garlic Press, chili
powder and cumin.
Bring to a boil; reduce heat and simmer 30 minutes.
Ladle chili into soup bowls using Nylon Ladle. Top with desired toppings.
Prep time: 20 minutes - Bake time: 30 minutes
Serving Size: Makes 6 servings (10 cups)