Tiny House Chicken Chili (Fire Engine Edition)
This is a fairly hot chili, which we like, but if you like a milder dish use fresh jalapeno pepper instead of the habanero and things should turn out fine.
- 3 boneless skinless chicken breasts
- 1/2 t salt
- 1T white vinegar
- 3 c water
- 2 onions - chopped
- 2 cloves garlic, minced
- 1 habanero pepper, minced
- 1T crushed hot red pepper
- 1T cumin
- 1 t fresh oregano
- 1/2 t ground cloves
- 1/2 t cayenne
- 1T flour
- 2 15-ounce cans kidney beans, drained
- 1/2 c corn meal
(Isn't it odd that this chili has no chili powder in it? At all? I think that's odd.)
Heat water, salt and vinegar to a low bubble, add chicken and simmer for 20 minutes. Remove from heat, cool chicken and strain broth, saving liquid. Chop up the chicken in bite-sized pieces.
Sautee the chopped onion with a touch of olive oil in a large pot (the one you made the broth is in great, seeing as it's already dirty) until tender, about 3 minutes.
Add garlic, peppers, spices, and flour to the onion, stirring to incorporate flour and spices until the mix is smooth, about 2 more minutes.
Dump in the beans, broth, and chicken, bring to a boil, turn down heat, cover, and simmer 20 minutes. Stir in corn mea lin the last 5 minutes of cooking time for a thicker chili if desired.
DING DING! You're done!
Chili can be served with cilantro, shredded cheese, tomato, or whatnot. Serves about 6, and is chock FULL of good stuff your friends and family will love. See?
Dig the FIBER this puppy has!! An overall 'A' grade is hard to get using this site to calculate your recipes, so I'm pretty proud of this one.
Wrap-up: this dish is seriously easy to prepare, doesn't require a long simmering time like is needed for tomato-based chilis, used ONE POT in preparation, and is good for you. Also? Dairy-free if you skip the cheese topping. Could also be gluten-free, if you skipped the flour part. My goodness, is this the perfect food, or what?
So, that's it from the kitchen. Here's to a great weekend!