I’m surprised it’s taken us as long as it has to post a chicken chili recipe. We have no excuse. It’s easy and hearty and the most satisfying meal on long sleeve, winter coat, bundled up kind of days…like today. When we made Spoon Bread, which posted yesterday, chili seemed like the perfect pairing.
I prefer both turkey and chicken chili to beef chili so it will come as no surprise when I say that I really enjoyed this meal. We made our Spoon Bread in individual serving sizes just so that we could ladle the chili right on top of the bread and have a one bowl, comfort food meal. I know there are non-dippers out there, so this is probably not an option for you. But it was so delicious!!
If it’s cold where you live, try our new cold weather favorite!
Yield: 4 servings
1-2 tablespoons olive oil
½ yellow onion, finely diced
1 clove garlic, minced
1 pound boneless skinless chicken breasts, cubed
1-2 cups chicken broth, depending on desired thickness
1½ tablespoons cornstarch
1 can (15 to 16 ounce) Great Northern beans, drained and rinsed
1 can (14.5 ounce) fire-roasted tomatoes, drained
2 tablespoons canned diced jalapenos
1 cup frozen corn
1½ tablespoons onion powder
½ teaspoon cayenne
½ teaspoon chili powder
¼ teaspoon cumin
splash of soy sauce
couple dashes hot Sauce, to taste
In a large dutch oven, saute onion and garlic in olive oil until fragrant and translucent, 1 to 2 minutes. Add the chicken and cook over medium heat for 3 to 5 minutes, until no longer pink.
Stir in 1 cup broth and cornstarch. Once cornstarch has dissolved, add beans, tomatoes, corn, jalapenos and seasoning mix. Bring to a boil then cover. Reduce the heat and simmer for 10 to 20 minutes, stirring occasionally. Add the other cup of broth to thin it out, if desired.
Add dashes of soy sauce and hot sauce, to taste. Serve with garnishes of your choice. Examples: tortilla chips, oyster crackers, shredded cheese, sour cream or Greek yogurt, green onions, chives, cilantro.
Source: adapted from Ezra Pound Cake