Crock Pot Chicken Chili (4)

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Finally, the perfect blend of spices – not so mild that you don’t know you are eating chili and not too spicy that your mouth feels on fire. Exchanging the traditional beef for chicken makes the dish lighter. To get the best flavor I softened and browned the onions and garlic and also seared the chicken pieces on all sides before putting them in the crock pot. If you can find a good quality chicken broth that makes a difference too.

 

1 tbsp. oil seasoned with sea salt and freshly ground black pepper

1 medium onion – chopped

2 large cloves of garlic – grated

2  chicken breasts – cut into bite-size pieces

1 x 15 oz. can of cannellini beans – drained and rinsed

1 x 15 oz. can of black beans – drained and rinsed

1 scant tbsp. chili powder

1 tsp. cumin

1/4 tsp. turmeric

3.5 oz. canned mild green chiles (they come roasted, peeled and diced and the brand was ‘La Preferida’)

1 1/2 cups chicken broth

Heat the seasoned oil in a skillet and when sizzling add the onion and let cook for a few minutes before adding the garlic. Continue cooking until nicely browned, stirring frequently. Then tip into the crock pot.

Place chicken pieces in the same skillet and sear until browned on all sides. Then place in the crock pot.

Add the rest of the ingredients to the crock pot and place on ‘high’ for 6 hours, stirring occasionally.

Mexican Black Beans (serves 4)

Mexican Black Beans (serves 4)

The other day I picked up a food magazine special just focusing on Mexican food, which I love but am confused about how to use and in what quantities the different kinds of peppers and spices. This magazine is so helpful and is encouraging me to experiment. Black beans crop up a lot in Mexican food and I spiced mine up with chipotles in adobo sauce and some ground chipotle spice (I used the Frontier brand http://www.frontiercoop.com as their spices appear to be non-irradiated i.e. they still have all the goodness). Serving my beans with poached chicken tenders and Mexican Sweet Potatoes (I mashed one sweet potato with a pinch of ground chipotle spice).

1 tbsp. extra virgin olive oil

1 x onion – chopped

2 x garlic cloves – finely chopped

1/4 tsp. ground chipotle

1 can black beans – drained

1 x chipotle pepper in adobo sauce – chopped + 1 tbsp. of the sauce

1/2 cup passata (tomato sauce) or use Pomi crushed tomatoes

1/2 cup veg. broth/stock

Soften onion and garlic in olive oil seasoned.

Then add ground chipotle, stir and cook for a couple of minutes.

Add beans, chopped chipotle in sauce, passata and veg. broth/stock.

Bring to a boil and then simmer for 30 minutes (add more broth if you think it is too dry)