I know, I know – spring is just around the corner and chili is probably one of the last foods on your radar right now. The weather has warmed up marginally and we have seen the sunshine again. However, this chicken chili is worthy of your immediate attention. Why? Well for starters, this is the time of year here in Indiana when the weather may seem to be warming up a bit, but there is always at least one more bitter cold spell, and often one more snow still to come. So when that time comes, this chili will be just the thing to get you through until the spring really arrives.
More importantly, I think I like this chili even better than my old favorite. That’s really saying something considering just how much I love that recipe. I can’t even put my finger on exactly what it is that I prefer about this version, but I can tell you that we had this for dinner three nights in a row, as well as a lunch or two, and I was still sad when it was gone. It wasn’t difficult to throw together, and it’s pretty darn healthy on its own. Of course I can’t resist eating mine with Fritos…mmmm, delicious!