Ya got room for one or two more?

Megan picked number 4. (Thanks, Megan!) The forth card in the stack was...

"Chicken and Black Bean Chili" (6 quart pot)

~1 lb boneless skinless chicken tenderloins (The card said thighs, but Safeway was out of them.)
~2 t chili powder
~2 t ground cumin
~3/4 t salt
~1 green bell pepper, diced
~1 small onion, chopped
~3 cloves garlic, minced
~1 (14 1/2 oz) can diced tomatoes
~1 cup chunky salsa (I used Safeways Hot Habanero Lime.)
~1 (15 oz) can black beans, rinsed and drained
~your favorite chili toppings (I made cornbread!)

Combine chicken, chili power, cumin, and salt in crock pot, tossing to coat.
Add bell pepper, onion, and garlic and mix well.
Stir in tomatoes (with juice) and salsa.
Cover and cook on low for 6 hours.
Turn crock pot to high.
Stir in beans.
Cover and cook for 5-10 minutes or until beans are heated through.
Serve with your favorite chili toppings.

4 servings.

I was excited to make this because it was only 4 servings. I feel like most of the chilis in this pile have made enough to feed an army. An hour before it was done crocking, my other half asked if there was enough to feed two of our friends. (Hi Brad! Hi Sandra!) Maybe? I made cornbread to be safe. (And I made it in the OVEN!) Everyone liked the chili. It was spicy because the salsa I used is spicy. Don't like spice? Use a milder chili. Easy peasy. And delicious.