Chicken Chili post from 2012! The recipe migration continues…
Evan and I are still a bit sick. I don’t know what bug we caught, but it’s not one worth catching, just in case you were trying to attempt it. 🙂
Our dinners lately have consisted of brothy soups, homemade breads, and this hearty chili.
This chili is the perfect get-well food. Packed with protein, fiber, a little spice and lots of veggies, it will have you feeling better in no time. Of course, you will enjoy it when you’re not sick as well!
Since I was feeling a bit under the weather when I made this, I didn’t take step-by-step photos…except for one of my meat pounder. It’s always a good day when I get to use this glorified hammer to smash things. I think it made me feel better. If you have things that needs smashing, let me know. I would be happy to do it for you 🙂
This chili is thick and creamy, with so much wholesome goodness you can feel it infusing health back into your body. Plus it tastes delish.
Hokay, on to the recipe:
- 2 chicken breasts, pounded to even thickness (with the meat pounder! A rolling pin also works), rubbed in a bit of olive oil and sprinkled with salt and pepper
- 2 Tbsp olive oil
- 1 onion, thinly sliced
- 1-2 green peppers, chopped
- 1/2 – 1 cup frozen corn
- 4 cans of beans, rinsed and drained (I used 1 can black beans, 1 can pinto beans and 2 cans kidney beans)
- 1 can tomato sauce
- 1 can diced tomatoes (I used no-salt-added)
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder, or several cloves minced garlic (depending on how much garlic you like)
- 1/8 tsp cinnamon
- 2-4 Tbsp chili powder (again, depending on how you like it. I like lots)
- Heat a large pot (preferably one with a wide bottom) over medium high heat. When the pan is searing hot, carefully place the pounded, seasoned chicken breasts, being sure not to move them once they make contact. Once they have browned well on the first side, they will release easily. Flip over and cook on the other side until it also releases easily. Transfer chicken to a plate and set aside.
- In the same pot, add the olive oil and onions. Saute until translucent and tender. Add in the peppers, corn, beans, tomatoes, tomato sauce, and spices. Bring to a boil.
- Reduce the heat to simmer. Nestle the chicken breasts into the chili. Cover with a lid and simmer for at least 30 minutes, or until ready to serve. (The longer the chili simmers, the fuller the flavor will be. If you’re going to simmer it for quite a while, add a touch of water to keep it from getting too thick and burning on the bottom.)
- Serve with a touch of hot sauce (I love Chalula) and homemade bread. I broke the chicken into serving size portions with a spoon while dishing it up.
Served with Rosemary Olive Oil Bread
Makes 8 servings
422 calories , 7 grams of fat (1.5 grams saturated fat), 55 grams of carbohydrates, 14 grams of fiber, 37 grams of protein per serving.