A recipe of mine to warm you up this fall and winter. Clinical Nutrition at the Cellular Level Alexia Sandifer 360.438.6559 clinicalnutritionbylexi@gmail Chicken Chili 4 poached chicken breasts cooled and shredded 2 cups of dried navy beans soaked, cooked until tender and drained 6 cups Chicken stock 2 teaspoons olive oil 3 stalks of celery diced 2 carrots or 1 large carrot shredded 1 whole onion diced 4 chopped cloves of garlic 2 (4 oz.) cans roasted chilis or 2 pablano peppers roasted and chopped 1 jalapeño diced ½ cup chopped cilantro 2 teaspoons cumin Salt and pepper to taste Cayenne Pepper (to taste) Note: If you prefer your chili hotter, add one diced jalapeño, with seeds, and 1 chipotle in adobo, mashed into paste plus 2 teaspoons adobo sauce Chicken Chili Toppings Tortilla Chips Cheddar or Pepper Jack Cheese Shredded Sour Cream Diced Avocado Sliced Olives Diced Tomatoes Salsa Verde Sliced Green Onions In a large stock pot, pour in two teaspoons of olive oil. Add the 3 stalks of diced celery, 2 shredded carrots or 1 large carrot, 1 diced whole onion , 4 chopped cloves of garlic, and a dash of salt. Cook over medium-high heat until onion is translucent. Add in the thawed chicken base or the shredded chicken breasts and navy beans. Pour in the six cups of chicken stock and bring to a boil. Add the roasted pablano peppers or the two cans of roasted chilis (if adding more heat to your chili this is the time to add in the jalapeño and chipotle in adobo and adobo sauce). Next add the cumin, cayenne pepper, salt, pepper, and cilantro. Bring to a rapid boil for five minutes. Reduce heat to medium- low. When you are ready to serve the chili, ladle it into large soup bowls. Top the chili with the chili toppings and enjoy!
Posted on: Tue, 24 Sep 2013 15:49:54 +0000
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