Fast Chicken Chili

This is a great chili to make if you’re pressed for time and want dinner on the table in a hurry. I am accustomed to a dark chili made with beef, but I was surprised how much we liked it. In fact, I was so afraid that it wouldn’t resemble chili that I substituted dark kidney beans for some of the white beans in hopes that it would resemble a more traditional chili. It was such as success that we will definitely have it again.

I did make a few changes to the original recipe other than using dark red kidney beans for some of the white beans. I read the on-line reviews and, based on those, I upped the amount of seasonings, reduced the amount of water so it would be less “soupy” and added about a half of pound of ground pork for extra flavor and to make it more substantial. I find that for recipes that have reviews, it’s smart to read them because you get some insight to how the recipe works or in some cases why it doesn’t work. To see the original recipe, click on the link to Cooking Light in the recipe itself. If you want more than 1 cup of chili per person, count on it serving four rather than six.    

Cornbread makes a nice side with chili. If you’re hungry for chili and don’t have a lot of time, give this a try. We were not disappointed and are glad to have different chili recipe to call on from time to time.

Fast Chicken Chili 
Adapted from Cooking Light, serves 6 (1 cup servings)
Printable Recipe

2 tablespoons canola oil, separated
1 pound skinless, boneless chicken breast, cut into bite-size pieces
Kosher salt
½ pound lean ground pork (optional, but very good)
½ cup chopped onion
2 teaspoons minced fresh garlic
3 teaspoons ground cumin
1 ½ teaspoons ground coriander
¾ teaspoon dried oregano
¼ - ½ teaspoon ground red pepper (depending on how hot you like it)
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (15.5 ounce) can dark red kidney beans, rinsed and drained
½ cup water
1 (4 ounce) can chopped green chilies, undrained
1 (4 ounce) can chopped Hatch chilies, undrained
3 cups low sodium, low fat chicken broth
¼ cup cilantro leaves
1 lime, cut into 8 wedges

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with salt and add to pan and sauté 4 minutes, then remove from the pan and wipe the pan clean. Reheat pan over medium-high heat, add remaining tablespoon oil and add the pork, season with salt and sauté the pork until it browns. Add chicken back to pan along with the onion, garlic, cumin, ground coriander, dried oregano and ground red pepper and sauté about 3 minutes to incorporate the onion and spices. Add 1 can of cannellini beans, 1 can dark kidney beans, water, 1 can chilies, and chicken broth & bring to a boil.

Put the the remaining can of cannellini beans in a bowl along with the remaining can of green chilies. Mash well until the mixture almost resembles a paste. Add to soup, and then simmer 5 minutes. The chili should now be nice and thick. If it’s too thick, add a little more water.

Serve with cilantro and lime wedges. The fresh lime adds a nice fresh flavor to the chili. Excellent with Southern cornbread alongside.

The chili can be made in advance and stored covered in the refrigerator for a couple of days. Reheat gently and add cilantro at the last minute.

For better viewing, click on photos to enlarge.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Weekend Bites at Simple Recipes.    

Have a great weekend everyone.

Quick Spicy Turkey Chili Flavored With Smoky Chipotle Chilies

In an effort to eat healthier I’ve been on the lookout for low calorie meals. Because we’re in the middle of gutting a condo down to the bare walls and dust and dirt is everywhere (this is why I'm not out and about as much lately as I'd like), when we get back home we’re tired and need a favorable meal that I can get on the table in a flash.

I found a recipe for spicy turkey chili in Cooking Light’s 5 Ingredients 15 Minute Recipes that I thought would fit the bill. I know you’re saying to yourself that you can’t make a good pot of chili in fifteen minutes. Well, I beg to differ. This is a very simple and hearty chili with plenty of flavor and guaranteed to satisfy even the most sadistic spicy food lover. As a food columnist, I’ve been invited to judge chili cooking contests and while this recipe might not win first prize, with its smoky spicy flavor of the chipotles it could easily come in a close second.

However, I must confess that our previous experience with ground turkey hasn’t always been a happy one. The first time we used very lean ground turkey we found it tough and tasteless. When we switched to 93% lean, that made all of the difference in the world with regard to taste and texture, so that’s what I’ve used in this dish.

I like to keep a jar of chopped chipotles in adobo sauce in my refrigerator to use when I want a little spice and smokiness in a dish. To chop the chipotles, remove them, along with their sauce, to the bowl of a food processor and chop until well blended. They’ll keep almost indefinitely in an airtight glass jar in the refrigerator and a little tiny spoonful of the chopped chipotles give a dish a bit of zest.

Add a made from scratch margarita and you’re good to go. Speaking of margaritas, count on the Barefoot Contessa to make the best margaritas you’ve ever tasted. Ina uses fresh limes and lemons and I promise that you’ll never, ever use a mix again.

Spicy, rich chili and a real margarita in 15 minutes.  How easy is that?

Quick Spicy Turkey Chili Flavored With Smoky Chipotle Chilies 
Adapted from Cooking Light 5 Ingredients 15 Minute Recipes

1 tablespoon canola oil
1 pound 93% ground turkey
A large poblano pepper, seeded and finely chopped
½ teaspoon chili powder
Kosher salt
2 cups water
½ teaspoon chopped chipotle in adobo sauce
1 (16 ounce) can of pinto beans, rinsed and drained
1 (16 ounce) can of black beans, rinsed and drained
1 (16 ounce) jar of mild salsa
Shredded cheddar cheese (optional)
For garnish: sliced jalapeno peppers, grape tomato halves, chopped red onion, chopped scallions including some of the light green tops, & a slice of lime

Heat the oil in a medium saucepan over medium-high heat. Crumble turkey meat and add to saucepan with the chopped poblano pepper. Be sure not to crowd the pan or the turkey will steam instead of brown. Cook 5 minutes until turkey is browned, stirring from time to time. Sprinkle cooked turkey mixture with the chili powder and salt, stirring to distribute the spices.

Stir in water, chopped chipotle in adobo sauce,drained & rinsed beans and salsa, cover and bring to a boil. When the chili comes to a boil, mash the beans lightly with a potato masher until chili is slightly thickened. Garnish with cheddar cheese (if using), sliced jalapeno peppers, grape tomato halves, chopped red onion, chopped scallions with a little of the green tops, and a slice of lime. Serves 6.

Printable recipe

Real Margaritas 
From Ina Garten, The Barefoot Contessa Parties! 

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine 1/2 cup freshly squeezed lime juice (5 limes), 2 tablespoons freshly squeezed lemon juice (1 lemon), 1 cup Triple Sec, and 3 cups ice in a blender and puree until completely blended. Add 1 cup white tequila and puree for 2 seconds more. Serve over ice. If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime. Serves 6.

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