March 5, 2010 | Meat & Poultry, One Dish Meals, Soup
I just hate it when life gets in the way of blogging, but it happens. Two cooking classes for two different groups, two days spent cleaning out perennial gardens so they’ll be ready for spring before I leave for Italy, an Operation Frontline class, a doctor’s appointment for my mom, lunch with my parents, a meeting with a client for an upcoming party I’m catering. You know the drill: I’m in bed each night before I know it and another day has passed without a food photo. I could give you the recipe for the pork stroganoff I made this week – it was creamy and savory, but I don’t have any photos. I could tell you how delicious the Thai menu was my class created on Wednesday night – but again, no photos. Instead, I’m sharing with you photos I took this morning of the chicken chili we made yesterday for the Operation Frontline class. It’s fast, it’s cheap, it’s nutritious, and it’s yummy – I bet even your kids will like it.This is one of those recipes that doesn’t need step by step photos. Everything goes into the pot to simmer together and then you serve it up. Pair it with a nice green salad and perhaps a whole wheat tortilla and you’re done in less than 30 minutes.
Chicken Chili with White Beans
Adapted from Operation Frontline
1 tablespoon canola oil
1 large onion, diced
1 pound boneless chicken breasts, cut into small pieces
2-4 cloves of garlic, minced
1 14 ounce can crushed tomatoes (with juice)
2 15-1/2 ounce cans of Great Northern beans (or cannelini beans)
2 14 ounce cans of chicken stock
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced basil
juice of 1 large lime
1/4 cup minced cilantro
red pepper flakes, optional
Heat oil in a large stockpot over medium high heat; add onion and cook until slightly softened. Add chicken, garlic, tomatoes, beans, stock, spices, basil, and lime juice. Cover, bring to a simmer, reduce heat and cook until chicken is cooked through and chili has thickened slightly, about 30 minutes. Serve with cilantro and red pepper flakes, if using, sprinkled on top.
Note: this chili is really more like a soup with a fairly thin broth-like consistency. If you prefer a thicker chili, mash or puree the beans with the stock prior to adding to the pot.