Wednesday, January 28, 2015

Chicken Chili

It is so cold this morning. My toes felt frozen just from the short time at the bus stop.  It's days like these that makes me want to hunker down, read a book, and enjoy a hot bowl of something.  Today's something is chicken chili.


2 lbs. ground chicken breast
1 small white onion
29 oz. can tomato sauce
14.5 oz. can fire roasted diced tomatoes
14.5 oz. can stewed tomatoes
1 tsp. garlic powder
1 tsp. Ancho Chili
1 tsp. chili powder
1 tsp. cumin
pinch of sugar
salt & pepper to taste

In a large stock pot, brown ground chicken in a tablespoon of oil. Really allow the meat to cook and get browned, about 10 minutes.  Add the spices and allow to coat and cook on the ground chicken for 3 to 4 minutes.

Add tomato sauce, diced, and stewed tomatoes.  Allow to simmer on low for 20 minutes.  Finally add the chili beans and simmer for an additional 10 minutes. 

Freezes well for about 3 to 4 months.

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