Saturday, October 12, 2019

Hearty Chicken Chili Stew

This soup/stew/chili is a stand alone meal all by itself. And, honestly, I can barely call it a "chili" since it doesn't have beans in it, but the one and only Ina Garten calls it that in her I concede to her vast food knowledge. I've doctored this recipe up to be simpler and a bit more flavorful....enjoy!

E.H.Fitness Chicken Chili-Stew

What you need:

  • 1.5 lbs shredded chicken (see directions for so many simple and quick options)
  • 2 TBSP avocado oil (or your oil of choice)
  • 2 large white onions diced
  • 1 heaping TBSP minced garlic
  • 3 bell peppers diced (red, yellow or orange work best)
  • 2 cans crushed tomatoes
  • 2 cans diced tomatoes
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp basil
  • 2 tsp Kosher salt (or whatever you have in your pantry)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • freshly ground pepper to taste
What you do: 
  1. Figure out how you're going to do your it pre-shredded (Sprouts and Costco), grab a rotisserie chicken and shred that, or do what I did and throw a chicken breast and 4 boneless skinless chicken thighs into a crock pot on low for 4 hours and shred them)
  2. Heat the oil on medium and add the onions...saute until they start to become translucent
  3. Add the garlic and peppers to the onions and saute a couple more minutes
  4. Add all the spices to the veggie mix and stir it up
  5. Throw the onion, garlic, pepper mix into a big pot or crock pot with the chicken
  6. Add the canned tomatoes into the pot
  7. Cook it...until hot and steamy or all day on low or whatever floats your boat
  8. EAT IT! I ate it plain...and it was amazing, but I could also see how corn chips, cheese, sour cream, etc would make it tasty as well!

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