After a long hiatus, I’ve decided to return today with a recipe for a bowl of hearty chili, rather than contributing a photo of the freezing landscape. I’m including a link to Food and Wine, where I found the original recipe, but as usual I modified it somewhat.
Spicy Chicken Chili
2 tbsp. oil
1 chopped onion
2 cloves minced garlic
boneless chicken breasts, sliced into strips
4 tsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
1 tsp. salt (try less to taste)
1 1/2 c. canned diced tomatoes with juice
2 /12 c. organic low-sodium chicken broth
1 15 oz. can organic great northern beans, drained and rinsed
1 15 oz. can organic black beans, drained and rinsed
1/2 tsp. fresh ground pepper
In a large saucepan, heat the oil over moderately low heat. Add onion and garlic and cook until tender. Increase the heat to medium and ass the chicken strips. Cook until chicken is no longer pink.
Stir in chili powder, cumin, oregano, and salt. Add tomatoes with juice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
Uncover and stir in beans and black pepper. Simmer until thickened, about 15 minutes.
Serve with a crusty bread and enjoy!
Suggested modification: I will next try using ground chicken, and substitute garbanzo beans for the northern beans.