Chicken Chili
I’m a big fan of chili, especially during the cold winter months. I don’t make traditional chili too often because I find ground meat too fatty, and kidney beans waxy. This Chicken Chili recipe is delicious, nutritious, and satisfying.
Serves 6-8 Prep time- 1 hour Preheat Oven to 350 Degrees Ingredients 4 skinless, boneless chicken breasts 2 cups canned black, northern, butter, or cannellini beans ¼ extra virgin olive oil 3 tablespoons unsalted butter 3 cloves garlic, minced 1 cup chopped celery ½ cup each chopped sweet, and red onion 1 cup peeled and chopped carrots ¼ cup white wine ¼ cup chicken stock 1 cup de-seeded, chopped Roma tomatoes 6 cups canned tomatoes ¼ cup chopped Italian flat-leaf parsley ¼ cup good quality chili powder 1 tablespoon cumin 1 tablespoon paprika ½ teaspoon cinnamon 2 teaspoon fresh cracked black pepper 1 teaspoon Kosher or sea salt Directions Place the chicken on a clean working surface and season with a liberal amount of salt, and fresh cracked black pepper. Place 2 tablespoons of olive oil in a skillet over medium high heat. Once the pan has come to temperature, place the chicken breasts in the pan and sear until golden brown- 3 minutes a side. Place the seared chicken breasts on a baking sheet and finish cooking in a 350-degree oven, approximately 10 minutes. Once the chicken has cooled slightly, chop it into 1-inch pieces- set aside. Put a medium-sized stainless steel soup pot on the stove over medium heat. Add the extra virgin olive oil and butter. Once the butter has melted, add the minced garlic and cook until slightly brown. Add the chopped celery, onions and carrots and chili powder. Cook this mixture until it begins to caramelize- this will take at least 5 minutes. Deglaze the pan with the white wine and chicken stock- stir the vegetables making sure to get all of the flavor bits off the bottom of the pan. Add the chopped Roma, and canned tomatoes- stir. Place the chopped chicken in the mixture with the beans. Let this mixture cook for 30 minutes on low heat stirring occasionally. Add the Italian flat leaf parsley, cumin, paprika, cinnamon, pepper, and sea salt- stir and cook for 10 minutes. Serve in bowls. Serve with grated cheddar cheese, chopped sweet onions and sour cream if desired.
Enjoy!
