Chicken Chili
This chili will keep you warm on cold winter nights. I created this basic recipe that can be altered in many ways. You could replace the chicken with ground beef, pork, turkey, or even boneless skinless chicken breasts. You can also add different beans and different vegetables. I love to top my bowl of chili with a dollop of sour cream and shredded sharp cheddar cheese. I hope you enjoy!
This chili will keep you warm on cold winter nights. I created this basic recipe that can be altered in many ways. You could replace the chicken with ground beef, pork, turkey, or even boneless skinless chicken breasts. You can also add different beans and different vegetables. I love to top my bowl of chili with a dollop of sour cream and shredded sharp cheddar cheese. I hope you enjoy!
- salt and pepper to taste
- 1 cup frozen corn
- 1 28 oz can diced tomatoes
- 2 tsp chili powder
- 3 carrots chopped
- 2-3 onions chopped
- 3 celery stalks copped
- 1 green jalapeno pepper finely diced
- 1 pound ground chicken/turkey/beef/pork browned
- 1 6 oz can tomato paste
- 1 15 oz can diced tomatoes with italian seasoning
- 2 15 oz cans white northern beans (or any bean if your choice) drained and rinsed
- 1 15 oz can swanson low-sodium chicken broth
- 1 tbs cumin
- Carbohydrate 43.2348257821131 g
- Cholesterol 48.760925 mg
- Fat 5.81958450017791 g
- Fiber 10.1829776898001 g
- Protein 21.4100730208034 g
- Saturated Fat 1.61189175001226 g
- Serving Size 1 1 Serving (475g)
- Sodium 447.149021615925 mg
- Sugar 33.051848092313 g
- Trans Fat 0.588216912527289 g
- Calories 307 calories
Step-by-step
- Brown the ground chicken in a skillet. Set aside. Discard any accumulated liquid.
- Chop the jalapeño, onions, carrots, and celery. Using a dutch oven or large soup pot, heat oil then add vegetables, salt, and cook until softened, about 5-7 minutes. Add cumin and chili powder.
- Stir in tomato paste once vegetables are softened. Then add diced tomatoes, beans, chicken broth, and frozen corn.
- Bring to nearly a boil and then reduce to a simmer. Let cook for approximately 25-30 minutes, until desired consistency.
Can this batch sit in the refrigerator for four days before serving? Ground meat stews develop deeper savory notes as resting starches bind with aromatics, provided you cool the pot below 40 degrees Fahrenheit within two hours of simmering. Storing chili un-thickened with dairy prevents curdling upon reheating. Sour cream and shredded cheddar belong strictly at the table, never in the initial pot.
Freezing and Reheating Behavior
Freezing transforms bean cellular walls by expanding water content inside the legumes. Thaw frozen portions in the refrigerator overnight rather than on the counter to retain bean structural integrity. Reheat thawed portions gently over medium-low heat in a heavy-bottomed Dutch oven, stirring frequently to prevent scorching at the base. Add two tablespoons of chicken broth if the starches absorb too much liquid during the storage period.
- Adding cold dairy directly into a simmering pot breaks emulsions instantly.
- Slicing root vegetables unevenly creates a disjointed texture where carrots remain crunchy while onions dissolve entirely.
- Failing to drain canned beans introduces excess canning liquid loaded with sodium and metallic starchy off-flavors.
