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Recipe: Spicy Chicken Chili

13 Mar
Spicy Chicken Chili

Spicy Chicken Chili

Cold temps may be on the way out (fingers crossed), but there’s still time to make chili. Using chicken thighs, I made this Spicy Chicken Chili.

This is a very simple dish to make that’s full of healthy ingredients. I used dark meat, but if you want it even healthier, you can use white mean. But I actually prefer dark meat for the flavor in slow-cooked dishes.

Ingredients:

  • 1 1/2 lb. of boneless, skinless chicken thighs (about 6), cut into strips
  • 2 TBSP olive oil
    • Spicy Chicken Chili and Jalapeno-Cheddar Cornbread

    Serve Spicy Chicken Chili with Jalape&ntidle;o-Cheddar Cornbread

  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 TBSP white pepper
  • 2 TBSP black pepper
  • 3 TBSP chili powder
  • 1 TBSP ground cumin
  • 2 TBSP kosher salt
  • 3 jalapeños (seed removed), chopped
  • 1 can crushed tomatoes with their juice
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can red kidney beans, drained
  • 1/2 cup chopped cilantro (optional)
  • Sour cream (optional)
  • Shredded cheese (optional)

Directions:

  1. In a large pot or saucepan, heat the oil over medium-low heat. Add the onion and garlic and cook for 3 minutes, or until they soften.
  2. Increase the heat to medium and add the chicken. Cook about two minutes until the strips are no longer pink.
  3. Stir in the salt, white pepper, chili powder and cumin.
  4. Add the jalapeños and the tomatoes with their juice.
  5. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  6. Uncover and stir in the beans and black pepper. Simmer until the chili has thickened (about 15 minutes longer).
  7. Spoon chili into bowls and garnish with cilantro, sour cream and shredded cheese (if desired)

If the chili seems to spicy for you, remove a tablespoon of chili powder and take out a jalapeño or two. Also, if your chili is a little too thick, cut it with some chicken broth (or water if you don’t have chicken broth).

I served my Spicy Chicken Chili with Jalapeño and Cheddar Cornbread (cornbread I don’t share the recipe for). You can also sub in different kind of beans as you see fit. Chili is a really versatile dish so use your culinary imagination.

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Posted by on March 13, 2013 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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Recipe: Pumpkin Turkey Chili

24 Oct
Pumpkin Turkey Chili

Pumpkin Turkey Chili Ready to be Served

Chili is a great Fall one-pot wonder. This chili recipe boosts the flavor by using pumpkin puree as the base. It’s also loaded with healthy vegetables and lean protein (this recipe uses turkey, but I’ve also used tofu) for a very balanced meal. It’s suited for most diets as the chili itself is gluten-free and dairy-free.

So next time you’re hosting a football watching party or any other Fall event, be sure and add this recipe to your must-try list.

Ingredients

  • 1 15 oz. can of pumpkin puree
  • 2 TBSP extra-virgin olive oil
    • Pumpkin Turkey Chili Ingredients

    Pumpkin Turkey Chili Ingredients

  • 1 green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 jalapeño peppers, cored and chopped
  • 1 small yellow onion
  • 1 small red onion
  • 2 cloves garlic, chopped
  • 1 ear of fresh corn, roasted*
  • 1 tomato, cored and chopped
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 pound ground turkey (or other protein of your choice)
  • 1 cup water
  • 2 TBSP chili powder
  • 2 tsp ground cumi
  • 1 tsp white pepper
  • Salt and pepper to taste
  • Hot sauce, such as Tabasco, to taste

Directions:

  1. Heat oil in large pot over medium-high heat.
  2. Add chopped onions, peppers, jalapeños and garlic and cook, stirring frequently, until tender. Roughly 5 minutes.
  3. Add turkey (or other protein) and cook until browned.
  4. Add roasted corn, tomatoes, pumpkin puree, water and spices and bring to a boil.
  5. Reduce heat to medium-low and add all beans.
  6. Cover and simmer, stirring every 5 minutes, for 30 minutes more.
  7. Serve chili in bowls with garnish. Some of my favorite garnishes include sliced avocado, shredded cheese, sour cream (or plain Greek yogurt) and cilantro.
    Pumpkin Turkey Chili in the Pot

    Pumpkin Turkey Chili in the Pot

  • *To roast corn, preheat oven to 350F. Place corn (in husks) on oven rack and roast for 30-40 minutes. Slice corn from cob.

You can mix and match the suggested garnishes as you see fit. I prefer all of them together. I also serve this chili with a jalapeño cheese cornbread and crumble it over the top. No matter how you dish it out, this is a great chili loaded with nutrients and perfect for a cool Fall day.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 24, 2011 in Cookin', One-Pot Wonders, Recipes

 

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