Hi, friends. How’s life?
It’s been crazy busy for me, and with that a tad stressful, but honestly what could I expect? I signed on for my responsibilities, so I’ll take them on with joy…even you, Organic Chem.
Anyway, I haven’t had much time to post, and there are so many recipes I’ve been dying to share! So while I have a second, I thought I’d let you in on one of my favorite hearty fall dinners…
Aka the best chile of all time! This jazzed-up classic is outrageously flavorful, filling, cozy and healthy. Plus it’s easy to make, and the leftovers have been LIFE-SAVERS more than a couple times on busy weeknights. There’s really nothing like coming home after an exhausting day and remembering that you can have a big, piping hot bowl of this yumminess in just seconds.
The flavor is not hot but wonderfully spicy, thanks to the melding of several awesome spices and an extra punch from BBQ sauce. A medley of textures comes from hearty beans, tender bell pepper, onion, and corn, plump tomatoes, and ground chicken breast–which is super lean but unbelievably tender! And that melty cheese just brings it all together…can never go wrong there. 😉
Finally, I won’t even think about having chile without a big slice of warm cornbread right next to it. Get the recipe for my healthy, whole grain, soft and crisp and crumbly and super quick version here!
- 10 oz boneless skinless chicken breast*
- 1 tsp olive oil
- 1/3 cup red onion, roughly chopped
- 1 or 2 red bell peppers, roughly chopped
- 2 tsp minced fresh garlic
- 1 cup canned red kidney beans, rinsed and drained
- 1 cup canned black beans, rinsed and drained
- 2/3 cup frozen corn kernels
- 1.25 cups canned crushed tomatoes**
- 1 cup canned diced tomatoes**
- 1 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp unsweetened cacao powder
- 1/4 cup Stubb's Original BBQ sauce***
- 2 cups chicken broth
- Add chicken to a food processor and pulse several times until no large pieces remain (don't over-grind, though!). In a medium-large pot, heat oil over medium heat (may use more if not nonstick). Add chicken and sauté a couple minutes, just until lightly browned.
- Stir onion through broth into the pot with the chicken.
- Bring to a simmer, cover, reduce heat to low, and cook about 2 hours. (Make sure it is not boiling, just a very light bubble at the most.)
- Divide into bowls and top with freshly shredded cheddar and chopped fresh chives as desired.
- *I use chicken tenderloin strips or breast halves. Grinding the meat in a food processor just prior to cooking results in much more tenderness in my opinion. But freshly ground store-bought meat works as well.
- **I use Muir Glen fire-roasted.
- ***Feel free to sub in your favorite!
- Store in refrigerator for several days for amazing leftovers. (Maybe even better the second time around!)