Monday, November 8, 2010

Chicken Chili

Chili makes the perfect meal as the weather cools. I like beef chili and white chicken chili but wanted to make something different, so I came up with the idea to make a tomato-based chicken chili that combines the best of both. In addition to the expected seasonings of chili powder and cumin, I included a little cinnamon, which adds a nice depth of flavor. This recipe has a little heat to it, but it's not overwhelming. To up the nutritional value but avoid chunky veggies like you would find in soups, I pureed the onion, celery, and carrots in the food processor—this contributes to the thick consistency. All in all, I think the flavors are well balanced. On the side, I served JalapeƱo Corn Muffins. Enjoy!

Chicken Chili
1 onion, quartered
2 carrots, cut in half
2 celery ribs, cut in half
2 garlic cloves
Olive oil
Salt and pepper
2 (4-oz.) cans fire-roasted chopped green chiles
2 lb. chicken, cut into chunks
1 (28-oz.) can tomato puree
6 to 7 cups chicken broth
2 cans cannellini beans, rinsed and drained
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. cinnamon

1. Puree onion and next 3 ingredients in food processor. Cook veggies in hot olive oil for 10 minutes. Season with salt and pepper. Add in chiles, and cook 3 more minutes. Add in chicken, and cook, stirring occasionally, 15 to 20 minutes or until chicken is done. Stir in tomatoes and next 2 ingredients; season with salt and pepper. Stir in chili powder, cumin, and cinnamon. Cook, stirring occasionally, until thoroughly heated. Taste and add more seasoning, if needed.

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