Chicken Chili

Chipotle Chicken Chili

Dear rotisserie chicken,

Thank you for saving my life.

That is all.

Love,

Kate

Save my life in a I’m-grocery-shopping-at-6:30p.m.-and-still-need-to-make-dinner-when-I-get-home kind of save me. That’s what happened last night, after an entire weekend full of soccer training (and when I say an entire weekend I mean an entire weekend: 6-10 p.m. Friday night, and 9 a.m.-6 p.m. on Saturday and Sunday – bah!).

Rotisserie chicken has been the star of the show these days. First in this Chicken Wild Rice Soup we made a few weeks ago, and now in this delicious Chicken Chili.

It reduces the time I spend slaving (ahem, I mean loving) in the kitchen, and more time spent eating delicious food. You see, as much as I love the calming nature of spending an hour or two in the kitchen creating a dish from scratch, I’ve got my priorities straight. Eating > cooking.

So let’s talk about this chili, shall we?

My original plan was to make this White Bean Chicken Chili but our local grocery store didn’t have cannellini beans in stock. It’s 6:30 p.m., I’m starving and you are telling me there are no cannellini beans. What do you mean you don’t carry cannellini beans?! Doesn’t everyone love white bean chicken chili as much as I do?? Apparently not.

So, what’s a girl to do? Improvise my friends. Im-pro-vise. Do you think it’s a coincidence that pro is in the middle of that word? Me either. :)

I grabbed two cans of organic chili beans (which included pinto, black, and kidney beans), and went to town. What resulted was this slightly spicy, super hearty chili. I can’t say that’s a bad thing. Not one bit.

Oh, and did I mention there is beer in this recipe? :) Enjoy!

Chicken Chili

Ingredients:

2 rotisserie chicken breasts (or two uncooked chicken breasts), shredded

2 cups chicken stock

3 cloves garlic, minced

3-4 chipotle peppers in adobe sauce (depending on spice preference)

1 onion, diced

1 bottle good bear

1 tomato, diced (can also used one can tomatoes)

2 cans chili beans (or one can each of black, pinto, and kidney beans)

1 TBSP chili powder

1 TBSP cumin

1 lime

salt and pepper, to taste

2 TBSP olive oil

sour cream, for serving

cilantro, for serving

grated cheddar cheese, for serving

Directions:

Heat olive oil in large pot over medium heat. Sauté onion and garlic until soft (about 5 mins).

Pour in beer and let reduce slightly (about 5 mins).

Add in tomatos, beans, chipotles, spices, salt and pepper. Stir to combine.

Pour in 2 cups chicken stock. Add chicken and bring to a simmer.

Taste and adjust seasonings as needed.

Squeeze in half of lime. Simmer for additional 30 mins or until completely heated through.

Top with sour cream, cilantro, and cheese if desired.

Enjoy!

Note: If using uncooked chicken breasts, sear on both sides in pot with garlic and onions. Simmer 1 hour or until chicken is cooked through. Take out and shred, then return to soup.

Chipotle Chicken Chili

 

Got any cooking quick fixes or cheats? Favorite chili recipes?

Chipotle Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty and delicious Chipotle Chicken Chili.
Ingredients
  • 2 rotisserie chicken breasts (or two chicken breasts, seared)
  • 2 cups chicken stock
  • 3 cloves garlic, minced
  • 3-4 chipotle peppers in adobe sauce (depending on spice preference)
  • 1 onion, diced
  • 1 bottle good bear
  • 1 tomato, diced (can also used one can tomatoes)
  • 2 cans chili beans (or one can each of black, pinto, and kidney beans)
  • 1 TBSP chili powder
  • 1 TBSP cumin
  • 1 lime
  • salt and pepper, to taste
  • 2 TBSP olive oil
  • sour cream, for serving
  • cilantro, for serving
  • grated cheddar cheese, for serving
Instructions
  1. Heat olive oil in large pot over medium heat. Sauté onion and garlic until soft (about 5 mins).
  2. Pour in beer and let reduce slightly (about 5 mins).
  3. Add in tomatos, beans, chipotles, spices, salt and pepper. Stir to combine.
  4. Pour in 2 cups chicken stock. Add chicken and bring to a simmer.
  5. Taste and adjust seasonings as needed.
  6. Squeeze in half of lime.
  7. Top with sour cream, cilantro, and cheese if desired.
  8. Enjoy!

White Bean Chicken Chili

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Man, blogging two days in a row – this might be a record for me! You’ve guessed it, we have another snow day (and you definitely already know this if you read yesterday’s post!). Although I absolutely agree that it’s dangerous to have children walking (and waiting!) at the bus stop or to school, I can’t help but feel animosity towards, well, towards the weather.

Yesterday I did not leave the house (errr, 1 bedroom apartment I mean). I slept in, made a big breakfast, cleaned, blogged, wedding planned, cooked, read, and cleaned some more. Exciting stuff. When 8:00 p.m. rolled around and I was done with everything, I decided then that maybe I should leave the house to go to an 8:30 p.m. yoga class. Well, that didn’t happen. The combination of a) me still being in my sweats b) it was dark outside and c) it was still what they are calling a “polar vortex”. So it was about that time that I started to feel a little claustrophobic as well. I went into our bedroom, found the spot where the heat comes through the floorboards, turned on a yoga podcast in which they are at the pool in 105 degrees, and pretended I was being transported to someplace warm and beautiful. I felt a lot less seasonally depressed after that, but yoga always makes me feel better. :)

Then last night we watched the Butler. It was also a bit sad and depressing at times (think slavery scenes, JFK and MLK’s assassination, and the Vietnam war) and I cried like 5 different times. Man! Once I start I can’t stop. Anyway, I would recommend it for a little movie night at home. I think it’s worth watching. If nothing else, it’s a nice little history brush-up too!

So last night we made the White Chicken Chili I was talking about yesterday. It was delicious! Make some of this soup, and you’re sure to stay warm. Alllll night looooongggg…..

:)

Enjoy!

White Chicken Chili

Ingredients

3 organic chicken breasts, cut into thirds

1 can (15 oz.) corn, drained and rinsed

2 cans (15 oz. each) cannelloni beans, drained and rinsed

4 garlic cloves, minced

1 onion, diced

1 jalapeño, de-seeded and minced

4 cups organic chicken broth

1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)

olive oil

3 TBSP flour

cumin, to taste

paprika, to taste

salt and pepper, to taste

sour cream (for garnish)

limes (for garnish)

cilantro (for garnish)

Directions:

1) Season chicken with salt and pepper.

2) Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.

3) Take chicken out, place aside.

4) Add in onions, cooking for a few minutes into translucent.

5) Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)

6) Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.

7) Cook approximately 8 more minutes or until chicken is cooked through.

8) Add in the flour, stirring to coat everything evenly.

9) Add in beans, corn, and chicken stock.

10) Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.

11) Halfway through the cooking time, take chicken out and roughly chop. Add back in.

12) Once finished, serve in bowls with sour cream, cilantro, and lime wedge.

13) Enjoy!

white_bean_chicken_chili

Mmm… a warm, steamy bowl of chili goodness.

white_bean_chicken_chili_2

White Bean Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious White Bean Chicken Chili. Great for warming you up on a cold winter night!
Ingredients
  • 3 organic chicken breasts, cut into thirds
  • 1 can (15 oz.) corn, drained and rinsed
  • 2 cans (15 oz. each) cannelloni beans, drained and rinsed
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 jalapeño, de-seeded and minced
  • 4 cups organic chicken broth
  • 1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)
  • olive oil
  • 3 TBSP flour
  • cumin, to taste
  • paprika, to taste
  • salt and pepper, to taste
  • sour cream (for garnish)
  • limes (for garnish)
  • cilantro (for garnish)
Instructions
  1. Season chicken with salt and pepper.
  2. Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.
  3. Take chicken out, place aside.
  4. Add in onions, cooking for a few minutes into translucent.
  5. Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)
  6. Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.
  7. Cook approximately 8 more minutes or until chicken is cooked through.
  8. Add in the flour, stirring to coat everything evenly.
  9. Add in beans, corn, and chicken stock. Taste and adjust seasonings as needed.
  10. Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.
  11. Halfway through the cooking time, take chicken out and roughly chop. Add back in.
  12. Once finished, serve in bowls with sour cream, cilantro, and lime wedge.
  13. Enjoy!

Real Recipe: Kate’s Clean Chili

Chili

So, I jinxed myself. After writing my last blog post about how I’m lucky to have not gotten sick these past couple of weeks, with all the traveling and what not, I got sick. Really sick. It came on Wednesday morning, and by the end of the work day, I was feeling miserable. Fever, chills, body aches, sore throat, swollen glands, headache. You know, the whole shebang. I even ate the Chicken Noodle Soup that day for lunch! Guess it doesn’t cure everything :)

Anyway, so after being home all day and eating all the popsicles (Edy’s All-Natural), applesauce (Santa Cruz Organic), honey toast, bananas, and chicken noodle soup I could handle, Thursday night the bf made chili. We figured the heat would help flush out the sickness. Well one can hope, right?

We made this with what we had in the house (I had picked up chilies the night before), without tomato paste or corn flour (two common ingredients in some chili recipes). It turned out to be delicious! Healthy and hearty. Just what I needed.

Here’s the recipe for some deliciously clean chili! Enjoy!

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Kate’s Clean Chili

Serves 6-8
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Meal type Lunch, Main Dish, Soup, Starter
Misc Freezable, Serve Hot
Occasion Casual Party
An easy to make, delicious, hearty, nutritious chili! Perfect for warming up on a cold winter day!

Ingredients

  • 1lb 90% lean ground beef (grass fed or organic if possible)
  • 1 orange bell pepper (organic if possible, chopped )
  • 1 yellow bell pepper (organic if possible, chopped )
  • 1 red bell pepper (organic if possible, chopped )
  • 1 onion (diced )
  • 6 cloves garlic (diced)
  • 2 stalks celery (halved and chopped )
  • 1 can black beans
  • 1 can beans for chili (*a combination of kidney, pinto, and red beans)
  • 1 can crushed tomatoes (28 ounces, preferably organic)
  • 1 jalapeño (roasted and chopped )
  • 1 serrano chili pepper (roasted and chopped )
  • 1 poblano chili (roasted and chopped )
  • 2 chipotle peppers (with adobo sauce, chopped )
  • 1 cup low-sodium chicken stock (organic preferably)
  • 1 cup low-sodium beef stock (organic preferably)
  • extra-virgin olive oil
  • salt (to taste)
  • pepper (to taste )
  • chili powder (to taste)
  • mexican oregano (to taste)
  • cumin
  • paprika
  • onion powder
  • garlic powder

Optional

  • cheddar cheese (grated, for garnish)
  • green onions (for garnish )
  • cilantro (for garnish )
  • sour cream or greek yogurt (for garnish )

Note

*Can be made vegetarian by omitting beef and adding more beans

*Can use sirloin, ground pork, or turkey instead of ground beef

*Can add corn flour to thicken if desired

 

Directions

Step 1
Heat oven to 350. Place jalapeño, serrano, and poblano on baking sheet. Drizzle with oil and sprinkle with salt. Roast until both sides have a nice charred color. Let cool and then chop.
Step 2
Heat oil in large pot. Saute onion, garlic, and chili peppers until softened.
Step 3
Add in bell peppers. Sauté until softened.
Step 4
Season beef with cumin, chili powder, salt, pepper, mexican oregano, onion and garlic powder. Add to pot. Cook until beef has browned.
Step 5
Add in tomatoes and stock. Season to taste. Add in beans.
Step 6
Simmer on low for about two hours, until beef is cooked through and chili has thickened to desired consistency.
Step 7
Top with your favorite garnishes and enjoy!