YOU Magazine - January 2018 - Chillin' With Chili
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YOU Magazine
Amin Taghavi     Amin Taghavi
Mortgage Planner
Rockhill Financial, LLC
Phone: (610)668-0168
Fax: (610)668-0169
License: NMLS#128123
amintaghavi@rockhillfinancial.com
www.rockhillfinancial.com
Rockhill Financial, LLC
January 2018



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Chillin' With Chili

Chillin' With Chili

Chili is a perfect winter comfort food, and here are two delightful versions to try at home.

Spicy Chicken Chili
(Serves 4)
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 1 pound boneless, skinless chicken thighs, cut into thin strips
  • 4 teaspoons pure chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 3 cups chicken stock or canned low-sodium broth
  • 1 1/2 cups canned chopped tomatoes with their juice
  • 2 jalapeño peppers, seeds and ribs removed, chopped
  • Salt and freshly ground pepper
  • 1 15-ounce can pinto or red beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1/3 cup chopped fresh cilantro (optional)
  • Lime wedges and hot sauce, for serving
Heat oil in a large nonreactive saucepan. Add onion and garlic and cook over low-medium heat until barely tender. Add chicken and cook over medium heat until no longer pink (3 minutes). Stir in chili powder, cumin and oregano, then add the stock, tomatoes with juice and jalapeños. Season with salt and pepper to taste.

Cover, bring to a boil and simmer over low heat for 15 minutes. Stir in the beans and simmer over low-medium heat, uncovered, until thickened (15 minutes). Serve topped with cilantro and a side of lime wedges and hot sauce.


Vegetable Chili
(Serves 6)
  • 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 6 large garlic cloves, chopped
  • 3 14 1/2-ounce cans diced tomatoes in juice
  • 1 4-ounce can diced mild green chilies
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 15- to 16-ounce cans kidney beans, drained
  • 2 green bell peppers, cut into 1/2-inch pieces
  • 1 10-ounce package frozen corn kernels
  • Cheddar cheese (optional)
Heat oil in a heavy large pot over medium-high heat. Add onion and garlic and sauté for 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano, stirring frequently (10 minutes). Add beans, bell peppers and corn.

Reduce heat to medium-low and simmer until chili is thick, stirring occasionally (35 minutes). Season to taste with salt and pepper.

Serve, sprinkled with cheddar cheese if desired.

Sources: Food & Wine, Epicurious


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