While winter doesn’t exactly tend to hit us all that hard where we live, I know a good deal of y’all are dealing with yet another round of snow.
Even though spring’s around the corner, I thought I’d put a little encouragement out there for makin’ it through this last stretch of bitter coldness.
When it’s frigid outside, I know my first inclination is to reach for hearty, filling, warm-me-to-my-bones food. Unfortunately, a lot of that said same food is the type that can also stick to your ribs like my mama’s good-home cooking.
Since I got some awesome feedback from the chicken casserole recipe I posted a few weeks ago, I thought this would be an opportune time to also send another hearty yet healthy recipe your way.
Want a dish that’ll please everyone and that’ll be ready in an hour with minimal prep time? Here you go!
Killer (And Ridiculously Simple) Chicken Chili
1 medium onion
1 tbsp of olive oil
1 can black beans
2 cans (or one big can) of pink beans (I like them more than kidney beans)
2 10oz cans of diced tomatoes with green chilies
1 box of Pomi chopped tomatoes (I just love the way these taste — you can do a big 28 oz can of organic chopped tomatoes instead)
1 bag of frozen sweet corn
1 tbsp chili powder
1 tbsp cumin
3 chicken breasts
1 big stock pot with lid (3.5 quarts or larger)
1) Chop up the onion and sautee it in the olive oil until the onions start to get tender.
2) Add the drained beans, tomatoes, chili powder, cumin and frozen corn and stir it all together.
3) Add the chicken breasts and tuck them into the chili just enough so they’re completely covered but not resting on the bottom of the pot.
4) Reduce the heat to low, cover and simmer for about an hour.
5) Just about 5 minutes before the hour is up, remove the chicken breasts, shred them, and stir back into the chili.
6) Eat and enjoy!
In my experience, the chili’s amazing served by itself, on nachos, with tortilla chips, with avocado, with sour cream or alternative (my fave – plain, non-fat greek yogurt) or cheese melted on top, over kale, over brown rice, over quinoa… The sky’s the limit!
The best part here is that you can also easily make this recipe with organic and sustainably raised ingredients!
Even MORE awesome? You can make this in a slow cooker — just sautee the onion before adding it to the crock pot, follow the steps above and cook it for 6 hours on high or 10 hours on low. #boomshakalaka
Also, while I think this chili is pretty mild, spice wise, if you find that this recipe is too spicy for the kiddos in your family, you can try the following: 1) use regular chopped tomatoes instead of the diced tomatoes with green chilies; 2) only use one can of the tomatoes and chilis; or 3) use both cans but just omit the chili powder.
Remember that dairy or a dense carb (like tortilla chips) will cut down on the perception of spice as well, but be careful not to overdo it on these delicious and somewhat addictive add-ons.
Do you have an awesome, simple recipe that’s a healthy crowd pleaser? I’d love to hear all about it!