I usually do not follow recipes exactly and never make anything the same way twice. I made a point to record what I put in this chili so I could share the recipe. Feel free to change anything to suit individual tastes. This is not overly spicy, I don't like food too spicy but Hubby adds hot sauce to it afterwards.
Serves 6-8.
Ingredients:
1 tbsp olive oil
1 lb ground chicken
1 tbsp chili powder
2 tsp dried jalapeno
Salt & pepper to taste
2 medium onions, chopped
3 bell peppers, chopped
1 cup frozen corn
10 medium tomatoes, chopped (or 1 28 oz can diced)
1 (28 oz) can crushed tomatoes
1 cup salsa
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can pinto beans or chickpeas, drained and rinsed
1 tbsp chili powder
Crushed red pepper
Garlic powder of fresh minced garlic.
Directions:
Heat oil in large pot. Add chicken, cook and brown on med-high heat. Season with 1 tbsp chili powder, dried jalapeno, salt and pepper. Cook meat and break into small pieces. When chicken is no longer pink add onions and bell peppers, cook over med-high heat until veggies soften, about 10 minutes; stir as needed. Add remaining ingredients: corn, tomatoes, crushed tomatoes, salsa and beans. Add the remaining spices; chili powder crushed red pepper and garlic. Cover, reduce heat to med-low and cook for 1 hour, stirring a couple of times throughout.
May top with cheese or sour cream and add additional chili powder and/or hot sauce if you like it spicy. Leftovers can be frozen.
Note: this can be made in the slow cooker as well. Brown your meat first in a fry pan with oil. Season with 1 tbsp chili powder, jalapeno, salt & pepper. When cooked and browned add it to slow cooker. Add all remaining ingredients. Set slow cooker to low for 6-8 hours.
Update Aug 2015: Cook for 6 hours in slow cooker; if need to cook for longer I would add another can of crushed tomatoes as it tends to dry out when cooked for 8 hours or longer.
Serves 6-8.
Ingredients:
1 tbsp olive oil
1 lb ground chicken
1 tbsp chili powder
2 tsp dried jalapeno
Salt & pepper to taste
2 medium onions, chopped
3 bell peppers, chopped
1 cup frozen corn
10 medium tomatoes, chopped (or 1 28 oz can diced)
1 (28 oz) can crushed tomatoes
1 cup salsa
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can pinto beans or chickpeas, drained and rinsed
1 tbsp chili powder
Crushed red pepper
Garlic powder of fresh minced garlic.
Directions:
Heat oil in large pot. Add chicken, cook and brown on med-high heat. Season with 1 tbsp chili powder, dried jalapeno, salt and pepper. Cook meat and break into small pieces. When chicken is no longer pink add onions and bell peppers, cook over med-high heat until veggies soften, about 10 minutes; stir as needed. Add remaining ingredients: corn, tomatoes, crushed tomatoes, salsa and beans. Add the remaining spices; chili powder crushed red pepper and garlic. Cover, reduce heat to med-low and cook for 1 hour, stirring a couple of times throughout.
May top with cheese or sour cream and add additional chili powder and/or hot sauce if you like it spicy. Leftovers can be frozen.
Note: this can be made in the slow cooker as well. Brown your meat first in a fry pan with oil. Season with 1 tbsp chili powder, jalapeno, salt & pepper. When cooked and browned add it to slow cooker. Add all remaining ingredients. Set slow cooker to low for 6-8 hours.
Update Aug 2015: Cook for 6 hours in slow cooker; if need to cook for longer I would add another can of crushed tomatoes as it tends to dry out when cooked for 8 hours or longer.
Note: Realized after I made this I forgot to put in the garlic. I love garlic and would have normally added a couple of cloves of minced fresh garlic to the meat while cooking.
In addition: to make this more "real food" friendly I used canned crushed tomatoes that only had 1 ingredient - tomatoes. I did use fresh tomatoes instead of using a large can of diced. I didn't use a chili seasoning package as I normally would, instead I just added some individual spices. I did use canned black beans (only because I tried dried pinto not realizing even after soaking they will not soften in tomato based recipes, sigh, so had to pick those out afterwards), the canned black beans only had 3 ingredients - beans, water & sea salt. It seems many of the no salt added bean brands I found had calcium chloride added; things that make you go hmmmmm. Finally, the salsa I used only has 5 real food ingredients as well.
In addition: to make this more "real food" friendly I used canned crushed tomatoes that only had 1 ingredient - tomatoes. I did use fresh tomatoes instead of using a large can of diced. I didn't use a chili seasoning package as I normally would, instead I just added some individual spices. I did use canned black beans (only because I tried dried pinto not realizing even after soaking they will not soften in tomato based recipes, sigh, so had to pick those out afterwards), the canned black beans only had 3 ingredients - beans, water & sea salt. It seems many of the no salt added bean brands I found had calcium chloride added; things that make you go hmmmmm. Finally, the salsa I used only has 5 real food ingredients as well.
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