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Nothing beat a steamy hot bowl of chili on a cold Winter’s day. And since there is no such thing as too much good chili, here’s another recipe, totally different from traditional tomato and chili powder versions. I love how flexible chili recipes are…add a little more of this ingredient, a little less of that one..chilis are inherently flexible! This was a big hit last night with our friends too. I like my chili on the thick side…if you like it thinner, just add more broth! We had some homemade gluten and dairy free biscuits to go with it.
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1 1/2 pounds skinless, boneless chicken
breast, or chicken thighs, cut up into bite size pieces
1 T canola oil 1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 green pepper, chopped 4 cloves garlic, minced
1 garnet yam, chopped into bite-size pieces 1 teaspoon grated ginger (optional)
1/2 teaspoon salt
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2t cumin 2 cans pinto beans in their sauce 2t vinegar (any light colored one) 1/4 cup flour ( I used sweet rice, I have also used brown rice) 3 T butter, margarine, ghee, or oil 3 cups chicken broth Garnishes: chopped cilantro, lime juice, avocado, green hot sauce |
| In a large stockpot, heat the oil over medium heat. | |
| Saute the onion, red bell pepper, green pepper until fragrant, about 1-2 minutes. Add the chicken, along with the ginger, salt, cumin, and chicken broth. Mix thoroughly. | |
 In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux (this mixture will be thick and dry.) Toast it gently for a minute or two until you begin to smell a nice toasted flavor from the flour. Stir this mixture into the stockpot (this roux will thicken the chili and give it a nice, silky texture!). Add in the sweet potato and beans (w/ their liquid), and simmer for 15-20 minutes until the sweet potato is tender. Add in vinegar. You may also add in the lime juice and cilantro at this point, or allow everyone to add to their own taste. This recipe was shared on Fat Tuesday, It’s a Keeper, Gluten Free Wednesdays, Slightly Indulgent Tuesday, Sugar Free Sundays, My Meatless Monday, Melt In Your Mouth Monday, Make Your Own Monday, Real Food 101, Monday Mania, Mix It Up Monday, Better Mom’s Monday Linky, Creative Corner, Things That Make You Say MMM, Sunday Night Soup Night, Tasty Tuesday, Hearth & Soul, Traditional Tuesdays |
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Delicious., my hubby likes chicken. This chili is easy to make too. Thanks for sharing with Hearth and soul blog hop.
Hi Tessa, this looks really super duper tasty! But I’m puzzled…..why are you giving margarine as an option for the oil? Butter is by far the best! (I have a personal vendetta against margarine
Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Funny Debbie…this recipe was my 3 or 4th post ever when I started blogging last January. I was using Earth Balance at the time to keep things dairy free. I have since learned a lot about better choices thanks to the blogging community! Currently I use mostly ghee or coconut oil!
Oh, that explains it! I was so puzzled….because all of your recipes that I’ve seen are so healthy. Thanks….and sorry for hassling you about it!
I certainly don;t feel hassled! It’s feels good to help others learn about food, and dialogue is included!
There are so many lovely vegetables in this recipe! It looks delicious, and the spices sound just perfect too.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!