Its winter time and most people want a nice hot meal. Unfortunately, that means
that the meal might not be so healthy. You could eat a hot stew or chili with
red-meat, although those are generally unhealthy. The perfect meal, instead, is
chili but in place of red-meat, you should use chicken. For a hot and healthy
meal in the wintertime, you should make chicken chili.
Ingredients:
Enough oil to sauté vegetables
2 large yellow onions, diced
1 bell pepper, chopped
4 garlic cloves, chopped
6 boneless, skinless chicken breasts; cut into 1inch-1/2inch cubes
4 tablespoons of chili powder
6oz.-8oz. can of tomato paste
1 1/2 tablespoons of cumin
2 15oz. cans of white beans, juice drained
2 15oz. cans of diced tomatoes in juice, blend if desire
Garnish:
Cilantro, chopped
How to make it:
Heat oil in a large pot over medium-high heat. Add onions bell pepper, and chopped garlic cloves; sauté for 6 minutes, or until vegetables begin to turn soft. Season the chicken with salt and pepper. Sauté the chicken until pink is no longer visible, but still pink on the inside. This will probably take 7-10 minutes. Once the chicken is no longer pink on the outside add: chili powder, tomato paste, cumin, white beans (with juice drained), and diced tomatoes (blended if you desire). Lower the temperature to medium-low and simmer the chili until the chicken is cooked through and the chili has thickened, about 25-30 minutes. Season the chili with salt and pepper to taste. Place chopped cilantro on top and serve the dish.
Ingredients:
Enough oil to sauté vegetables
2 large yellow onions, diced
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1 bell pepper, chopped
4 garlic cloves, chopped
6 boneless, skinless chicken breasts; cut into 1inch-1/2inch cubes
4 tablespoons of chili powder
6oz.-8oz. can of tomato paste
1 1/2 tablespoons of cumin
2 15oz. cans of white beans, juice drained
2 15oz. cans of diced tomatoes in juice, blend if desire
Garnish:
Cilantro, chopped
How to make it:
Heat oil in a large pot over medium-high heat. Add onions bell pepper, and chopped garlic cloves; sauté for 6 minutes, or until vegetables begin to turn soft. Season the chicken with salt and pepper. Sauté the chicken until pink is no longer visible, but still pink on the inside. This will probably take 7-10 minutes. Once the chicken is no longer pink on the outside add: chili powder, tomato paste, cumin, white beans (with juice drained), and diced tomatoes (blended if you desire). Lower the temperature to medium-low and simmer the chili until the chicken is cooked through and the chili has thickened, about 25-30 minutes. Season the chili with salt and pepper to taste. Place chopped cilantro on top and serve the dish.
