Try this hearty recipe to fill you up and keep you warm during the Fall and Winter months.
2 lbs. chicken, cooked and shredded (see below to make this dish vegetarian friendly)
1 tbsp. olive oil
1 onion, chopped
3 garlic cloves, minced
1 medium jalapeno, minced (optional to seed)
2-3 green chilies, minced (optional to seed)
2 tsp. cumin
1 tsp. oregano
½ to 1 tsp. cayenne pepper
4 cups chicken stock (less sodium in home-prepared)
4½ cups pinto beans, drained and rinsed (equivalent to three 15 oz cans)
Plain Greek yogurt
Cook chicken using your favorite method. Let cool and shred, set aside. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, jalapeno, and chilies. Sautee until soft and fragrant, about 5 minutes. Add cumin, oregano, and cayenne pepper, and stir. Stir in the chicken stock and add beans. Heat until chili reaches a soft boil. Reduce heat to low, cover, and simmer for 20 minutes. Stir in the shredded chicken and simmer for another 5 minutes.
Serve chili in a bowl, garnish with a dollop of plain Greek yogurt (great sour cream substitute) and cilantro.
* Make this dish more vegetarian friendly by using tempeh or other non-meat protein option instead of chicken, and vegetable stock instead of chicken stock.
Makes 8 servings | Yields 320 calories
If you like a little crunch in your chili, take a few corn tortillas, brush both sides with olive oil, slice in strips, sprinkle with sea salt, place on baking sheet, and bake at 350 degrees for 10 minutes, flipping halfway through.