It's been chilly out, which is the perfect weather for chili! So, I threw together a chicken chili. This was inspired by several Rachael Ray recipes, among others, but I didn't really follow a recipe, so I'll just give you the ingredients and the general idea. Tweak as you will!
Onion
Carrots
Celery
Olive Oil
Garlic
Cumin
Chili Powder
Salt
Pepper
Chicken Breasts (I used 2)
Cannellini beans
Tomatillo Salsa
Chicken stock
Chop up the onion, carrots, and celery and add to pot with some olive oil. Sweat the veggies--I like mine pretty soft. Add the cumin, chili powder, salt, and pepper. Chop up the chicken into small bites. When the veggies are about where you want them, add the garlic and the chicken, and let the chicken get opaque--we're gonna simmer it a while, so if it is not all the way cooked through when you add the liquid, it will continue to cook, don't worry. Add some more salt and pepper if necessary. Add a can of cannellini beans (I drained a little of the liquid. You can drain it all or add it all; up to you). Add some salsa and chicken broth. Simmer for 10-15 minutes to let the flavors meld. Serve with crushed tortilla chips and cheese on top. You can also top with sour cream.
Like a thicker chili? Here are your options:
1. add less chicken broth
2. add more beans and smush up half of them to help thicken the broth
3. pulverize the chips and add to broth to help thicken it up.
This is a pretty easy meal to throw together in a pinch, and it is tasty, too. Most of the ingredients are easy to keep in the pantry or the freezer for when you need them. Bon appetit!
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