It’s winter and there is nothing better than a simmering one pot meal to warm you up. Here’s my take on chili with chicken. I apologize for no pictures on this one. It’s a colorful dish especially if you top with sliced or chopped avacado. This dish also is great as leftovers so take some to work for lunch.
5 or 6 chicken boneless chicken thighs
1 15 oz can of black beans-drained
1 15 oz can of white beans-drained
1 onion chopped
4 cloves of garlic, chopped
2 hot peppers of your choice (jalapeno, serrano, pablano for example) deseeded and chopped
1 bell pepper, chopped
1 15 oz can of diced tomatoes (no salt is best)
2 cups of low sodium chicken broth (homemade is best)
1 tblsp Cumin
1/2 tsp chili powder
salt and pepper to taste
Heat oven to 400. Brush chicken thighs with olive oil and season with salt and pepper, place on a cookie sheet. Bake in oven for 20 mins. Remove from oven and set aside to cool.
In a stock pot or dutch oven heat olive oil. Once heated cook olive oil and peppers till tender, about 5-8 mins. Add spices and stir. Add tomatoes, garlic, beans, and broth. Bring to a boil.
Shred or cut chicken into bite size pieces and place in pot , stir and let simmer for 30-45 mins. At this point you could taste, adjust seasonings and allow to cool then put in the fridge and let flavors mingle and eat later. If not making ahead taste and adjust seasonings to your taste.
Great with hot sauce, sour cream, shredded cheddar cheese, chopped green onion , sliced black olives and sliced avacado. Also you could serve with corn bread, crackers or tortilla chips and a green salad on the side.
Till next time,
love & blessings!