Chililicioius Chicken Chili (Oamc) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is our family's favorite fall/winter meal (and I don't normally like chili). This recipe is adapted from 'Jason's Chililicious' that I found on CZ's blog. In addition to the ingredients listed my secret ingredient is 1/2 a jar of Chili Sauce that I buy from Ten Thousand Villages (a local fair trade little shop ... check for one in your area, they're all over the place). I usually make 2 recipes and freeze half of it. Ingredients:
2 tablespoons olive oil |
2 onions, chopped |
1 (4 ounce) can green chilies, chopped |
4 -5 garlic cloves, minced |
2 teaspoons cumin |
1 teaspoon ground coriander |
1 tablespoon chili powder |
3 tablespoons flour |
4 cups chicken broth |
1 (19 ounce) can white kidney beans (drained and rinsed) |
1 (19 ounce) can black beans (drained and rinsed) |
1 (19 ounce) can chickpeas (drained and rinsed) |
1 1/2 cups corn (canned or frozen) |
1 -2 lime (cut in half and squeeze juice) |
1/2 cup cilantro, chopped |
3 cups cooked chicken, shredded (i usually buy a rotisserie chicken and use 1/2 the meat) |
1 dash cayenne or 1 dash hot sauce |
salt and pepper |
1 cup monterey jack cheese |
lime wedge |
tortilla chips |
avocado |
cilantro |
Directions:
1. In heavy sauce pan, sautee onions in olive oil. Add green chilies. Cook till onions are soft.
2. Add garlic and sautee a few more minutes.
3. Add dry spices and flour and cook for 2 minutes stirring constantly.
4. Slowly add chicken broth and cook until thickened.
5. Rinse beans and add to pot.
6. Add corn, lime juice, cilantro and chicken.
7. Add hot sauce or cayenne to taste.
8. Add salt and pepper to taste.
9. Simmer gently for a few hours.
10. Toss in the cheese (sometimes I add more than a cup).
11. Add a bit more cilantro and lime juice to taste.
12. Serve with more Monterey Jack cheese, lime wedges, cilantro, avacado and tortilla chips.
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