Tuesday, January 14, 2014
everyone has their own favorite version of stick-to-your-ribs chili, and while i tend to favor white chili over the original, it seems i always have a stockpile of canned tomatoes and frozen chicken in the fridge. a slightly healthier version, if you will. make it once, eat it twice.
1 small yellow onion, diced
2 cloves garlic, minced
few glugs of good olive oil
1-2 cups cooked chicken, shredded (i use a rotisserie chicken from the store)
2 cans diced tomatoes (look for the mexican recipe)
1 box chicken stock
1 cup frozen sweet corn
1 can pinto beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
dash of red pepper flakes
1/4 tsp cayenne pepper (if you like it spicy)
salt and pepper
1. in a dutch oven, saute onion in a few glugs of olive oil until translucent. add garlic and cook for another minute.
2. stir in shredded chicken, rinsed beans, and a teaspoon of salt and pepper.
3. add diced tomatoes, cumin, chili powder, red pepper flakes, cayenne pepper, and enough chicken stock to loosen up the mixture (usually half a box).
4. simmer on low for 20-30 minutes and add frozen corn before serving. test spices and add salt and pepper as needed.
serve with oyster crackers, sliced tomatoes, and a dollop of sour cream (or plain greek yogurt). enjoy!
recipe adapted from the barefoot contessa.