Saturday, October 9, 2010

(Accidental) Chicken Chili

Yesterday I had decided that it's getting cool enough and "Fall" enough to have some chili. I LOVE my dad's chili recipe and was really excited to have some chili and cornbread. Let's fast-forward to my poorly planned attempt at dinner...

The baby's asleep so I think "Perfect! I'll whip up some chili and let it cook while we play a little bit." Problem ground beef, no turkey. This isn't too much of a problem because I had some ground chicken. I've never had chicken chili but have at least heard it's good, so let's give that a try.

Starting to get things rolling, everything's smelling great then - BAM! It hits me....I have no beans. Normally in dad's chili there's red kidney beans and some Brooks' Chili Hot Beans. I have neither...this is where the poorly-planned part becomes clear. I have dinner started and almost none of the main ingredients. Ooops....

But, rest assured, I got creative, found some great things that were hiding in the pantry and made an incredible dinner. No one was the wiser. Except my husband, who when I told the story to, laughed and said "Yeah, I'm not surprised..." Thanks a lot buddy! :) But my poor planning was everyone's reward because this chicken chili is a new family favorite. It's full of flavor, easy to pull together, and a uniquely different take on traditional chili.

So, as the weather's getting cooler, think about making this one-pot-wonder, cozy up on the sofa, and enjoy!

(Accidental) Chicken Chili

1 lb. ground chicken (I'm sure shredded chicken would be good too, so use that if you have it left over!)
1 sweet onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 package Chili-O seasoning mix
1 can diced tomatoes
1 can tomato sauce
1 can garbanzo beans
1 chipotle in adobo, diced
1/4 C. brown sugar
garlic salt

Brown the meat with onion and peppers. Add remaining ingredients and enough water to desired thickness (be careful not to make it too soupy. I usually only add about 1/2 - 1 can if it seems really thick or if it will be on the stove a long time). Simmer for at least 30 minutes so all flavors can come together. Serve with corn bread or over elbow noodles for chili-mac!

1 comment:

  1. We love chicken chili here too :) Garbanzo beans would be good in chili I think! Love what you improved with, sounds and looks delicious!