Mar. 27th, 2010

thesoupfairy: (chili)
Perfect for this chilly windy evening.

Chicken Chili

You can make this with a pound of browned ground beef, turkey, venison, whatever meat you like in your chili. (Of course, you might change the broth/stock from chicken to beef or whatever to match the meat you use.) Or make it without meat (and with veg stock) for a vegetarian version - I invented this chili recipe when I was vegetarian. You can add TVP or some other meat substitute if you like, but it's not really necesssary. The chili is plenty good without it.

Prep: 5 minutes
Cook: 45 minutes
Servings: 6

Ingredients
  • 1 pound chicken (I use two large breasts)

  • 2 tablespoons oil

  • 1 onion, diced

  • 2-3 stalks celery, diced

  • 3 cloves garlic, minced

  • 1 bell pepper, any color you like, diced

  • 2-3 carrots, diced

  • 2 Anaheim chile peppers, diced

  • 2 jalapeƱo peppers, diced

  • 2 tablespoons chili powder

  • 1 tablespoon cumin powder

  • 2 bay leaves

  • 1/2 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 to 1/4 teaspoon cayenne pepper

  • 1 cup chicken broth

  • 2 cans pinto beans

  • 16 oz can tomato sauce

  • 15 oz can diced tomatoes

  • 1-1/2 cups frozen corn, thawed


Directions

Put chicken in a soup pot with enough water to cover well (you want them to be able to float rather than sitting on the bottom of the pan). Bring to a boil and cook until done - about 15-20 minutes.

Meanwhile, chop all your veggies.

Remove chicken and dice or shred. Heat oil in soup pot and add chicken and veggies. Cook until onions are translucent and carrots start to soften. Add spices and stir for 30 seconds. Add broth, beans, tomatoes, and corn. Bring to a boil, lower to a simmer, and cook 30 minutes or so, stirring often, until a bit thickened and the flavors have all blended nicely.

Serve with whatever "fixins" you like with chili - we like corn chips, grated cheese, sour cream, diced onions...
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The Soup Fairy

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