January 21, 2010
I love chili! It's one of those ultimate comfort foods that in reality isn't that bad for you! It's chock full of an entire meal all in one dish. You've got protein and vegetables in a really satisfying, yet healthy mix when made properly.
For a while now I've wanted to make a chicken chili and yesterday seemed like the day. When I first envisioned the dish I was going to go with shredded or chunked chicken, but I had some ground chicken I needed to use before it expired so my path changed slightly. A change in path is sometimes bad, but in this case it worked quite well!
This dish had all the satisfying qualities of your standard bowl of chili, yet was a bit lighter and not quite as heavy overall. Served with a slice of corn bread, or topped with a little cheese and sour cream, and you've got the perfect bowl of deliciousness!
Up next I'm going to make a "white" chili! I'll tell you about that one when it comes to be. Now let's dig in!
What You'll Need:
Extra virgin olive oil
1 bell pepper, chopped
1 small red onion, chopped
4-6 cloves of garlic, minced
A pinch of sea salt
Finely ground black pepper
1/2 - 16 ounce package of frozen corn
2 cups of red beans (Note: I used beans I cooked myself, but you could use a couple of cans of read beans if you wanted.)
1 heaping tablespoon of chili powder
1 heaping tablespoon of paprika
1/4-1 teaspoon of cayenne pepper (Note: Use more is you like it hot, less if you don't. You can leave this out all together if you prefer. I'm a hot person myself.)
1 quart of diced tomatoes (Note: I used ones I canned this past summer, but you can use a large can from the store if you prefer.)
1-2 cups of water
Saute pepper, onion and garlic in a little extra virgin olive oil with a pinch of sea salt and some finely ground pepper until peppers are tender and onions are slightly caramelized:
Next add ground chicken and cook until browned:
Next add corn and beans and stir to mix:
Add chili powder, paprika and cayenne and stir until all the ingredients are well incorporated. Next add tomatoes and then 1-2 cups of water depending on how thick you like your chili. Bring to a quick boil and then reduce heat to a simmer. Simmer covered for at least and hour.
(Note: Chili is one of those things that only gets better. The longer you cook it the better the flavor and the leftovers are phenomenal! I usually let it simmer all afternoon.)
Note: You could really make this with any ground or shredded meat, or if you wanted a vegetarian option you could add textured vegetable or soy protein, or even just double up on the beans for a completely vegan option.
Posted by Dianne at January 21, 2010 9:43 AM
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Wow that looks good. If it tastes as good as your vegetarian chili, I bet it's to die for!
Posted by: Dar at January 21, 2010 9:51 AM
Come on up, I'll share it with you! ;oP
Posted by: Dianne at January 21, 2010 9:53 AM
Love it! You picked the EXACT right pictures to post with it... and thats not easy!!
Posted by: Amanda at January 21, 2010 6:25 PM
Posted by: Dianne at January 22, 2010 9:58 AM
I'm with you. Love chili and it's the perfect comfort food for me. I made it twice last week to soothe my rainy soul. One of them was a white chili. I'm gonna post it next week!
Posted by: Kathleen at January 23, 2010 2:40 PM
Oh white chili! Can't wait to see yours!
Posted by: Dianne at January 23, 2010 3:33 PM
I just realized that I have everything in the house to make turkey chili! Thanks for the inspiration! I'm going to print this recipe. : )
Posted by: Anali at January 24, 2010 4:41 PM
I had some left over for lunch today! Yum!
Posted by: Dianne at January 25, 2010 12:27 PM