Friday night, I made Paula Deen's Cheesy Black Eyed Pea Chicken Chili (long name!) and it was delicious. I thought it looked good in the picture and it was different from any other chili I've ever made. While I was making it, I started to get a bad feeling that we wouldn't like it, but I was wrong. Greg even had seconds. I added twice as much red pepper as it called for and it gave it a nice kick. I didn't mix the sour cream with paprika like the recipe says, I just topped our bowls with a dallop of sour cream and garnished mine with some green onions. We'll definitely have this again.
*I got this picture from the Paula Deen website*
- 3 tablespoons canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon Paula’s House Seasoning
- 2 cups chopped white onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced fresh garlic
- 1 (15-ounce) can seasoned black-eyed peas
- 1 (14.5-ounce) can diced tomatoes
- 1 cup water
- 1 (1.25-ounce) package white chicken chili seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon crushed red pepper
- 1 (8-ounce) package Velveeta cheese, cubed
- 2 cups Breakstone’s/Knudsen sour cream
- 1⁄2 cup chopped green onion
- 1 teaspoon paprika
- Garnish: sliced green onions
A friend from church tried this recipe and shared it with me. I've made it a few times and it is wonderful and easy! Thank you for sharing.
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