Warrington Family Cookbook

Easter Chili Prep time Cook time Ready in Serves 6 hrs. 6-8 ingredients 1 tablespoon of olive oil 1 large onion, chopped 4 cloves of garlic, minced 4 cups of chicken stock 4 cans of great northern beans (rinsed and drained) 1 7-oz. can diced green chilies 1 jalapeno pepper, diced with seeds 2 teaspoons oregano

directions 1. In slow cooker, combine olive oil, onions, and garlic. 2. In a food processor, puree 2 cans of beans with a splash of stock and add it to the slow cooker. Add stock. Using a whisk, incorporate the puree into the chili. Once puree is incorporated, add remaining 2 cans of whole beans to the chili. Add diced chills, jalapeno, oregano, cumin, salt, cloves, and cayenne. Stir gently. 3. Put slow cooker on high for 6 hours. At the fifth hour, add shredded chicken and cook for an additional hour. 4. Serve topped with garnishes.

L e s a n d B o n n i e

2 teaspoons cumin 1 tsp. ground cloves 1 tsp. cayenne pepper 1 lb. rotisserie chicken, shredded

garnish options: cilantro chopped onion sour cream shredded cheese avocado