chili is the perfect fall/winter food! it’s one my favourite comfort foods as it is hearty, filling and hits the right spots if made properly.
the recipe here is unconventional as I used veggies, beans, white meat, and didn’t use any tomatoes.
a secret ingredient towards the end takes the recipe to the next level. give it a try and wow your family by cooking a chili in a jiffy!
Ingredients:
2 tbsp olive oil, 1 large onion (diced)
1 cup celery (diced), 1 cup bell pepper (diced)
2 lb ground chicken, salt & pepper (to taste)
1 tbsp cumin powder, 1 tbsp dried oregano
2 cloves garlic (minced), 2 cups white navy beans
2 tbsp flour, 2 cups chicken stock
1 (10 oz) can cream of chicken soup
optional toppings: cheese, coriander, chilli flakes
Steps:
1. heat olive oil in a dutch oven over med-high heat.
2. add onion, celery & bell pepper. saute 4 mins.
3. add ground chicken. cook until chicken changes colour, 5 mins.
4. add salt, pepper, cumin & oregano. stir for 2 mins.
5. add garlic and cook for 2 mins.
6. stir in the beans. add flour. continue to cook 2 mins.
7. add chicken stock. cover & cook for 5 mins.
8. smash some of the beans to thicken the chili.
9. bring mixture to a simmer, about 5 mins. reduce heat to med-low.
10. add cream of chicken soup. cover & cook for 5 mins.
11. serve fresh. top with cheese, coriander and chilli flakes.