chili recipe Archives - 2 Sisters 2 Cities

Posted by 2 Sisters 2 Cities on January 9, 2013

Chicken Chili with Corn Muffin Croutons from 2 Sisters 2 Cities

I would love to post about cookies for another month straight, but we are trying to move our focus to some easy and delicious dinner options. As promised yesterday, here is one of my favorite recipes for chili! This chicken chili with corn muffin croutons is so tasty and I’ve been making it every winter since it was first printed in Martha Stewart Living in September 2010. I’ve made some adjustments to the original recipe which I found a tad too spicy (and I like spicy!) I cut up the fresh corn muffins I made, tossed them with a little extra virgin olive oil, salt, and pepper, and baked them for 10-15 minutes at 350 degrees Fahrenheit. Topped with the corn muffin croutons and sour cream, this chili makes the perfect weeknight winter meal.

Chicken Chili prep

I love how this recipe starts off with fresh tomatoes, peppers, onions, and garlic. Broiling them for a few minutes give them a nice char which really amps up the smoky flavor of the chili. I also think this recipe calls for just the right amount of beans- I dislike it when chili has so many beans that you are full after two bites! In case you do have any leftovers, I highly recommend serving this up for lunch the next day in the form of nachos (as recommended in the original article.) Top some tortilla chips with the chicken chili, pickled jalapeños, and grated cheddar cheese and heat up. Add some more sour cream and salsa to finish off your nachos.

Chicken Chili with Corn Muffin Croutons

Author: 2 Sisters 2 Cities

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Ingredients

10 plum tomatoes, tops cut off halved lengthwise
2 poblano peppers, halved and seed
1 white onion, peeled and halved
4 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into ½-inch pieces
3 tablespoons chili powder (use less if you prefer less spicy)
1 tsp kosher salt
2 canned chipotle chiles in adobo sauce, finely chopped
1¾ cups low-sodium chicken stock
1 can (15 ounces) kidney beans, drained

Instructions

Preheat broiler. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a baking sheet. Broil until they start to char (about 5 minutes.)
Allow to cool slightly and pulse tomatoes and jalapeno in food processor until chunky. Chop onion and mince garlic.
Heat a large heavy skillet over medium-high heat. Add oil. Add chicken and cook until no longer pink. Reduce heat to medium and add onion and garlic to skillet. Cook until onions and garlic are soft and golden (about 5-9 minutes.) Add chili powder and salt. Continue to cook for another minute. Stir in chipotles, and raise heat to high. Add tomato-jalapeno mixture. Scrape up any brown bits from the bottom of the pan and cook until mixed. Add chicken stock and allow chili simmer for 20 minutes.
Add beans; simmer for at least another 10 minutes. Serve with corn muffin croutons and sour cream.

Source: Adapted from Martha Stewart Living, September 2010

What ingredients are in your favorite chili recipe?

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Posted by 2 Sisters 2 Cities on November 2, 2012

Turkey, White Bean, and Pumpkin Chili recipe

I was once again a test cook for the Once a Month Mom freezer cooking site for November’s diet menu. The menu is accessible to anyone, but you have to sign up for a membership for access to the grocery lists and customized recipe cards. I really enjoyed making a number of new things that I would not necessarily think to make on my own. Some of the menu items we have really liked in our house are the French Dip sandwiches, the Buffalo Quinoa bites, and the English Muffin Breakfast Pizzas. My favorite menu item however was the Turkey, White Bean, and Pumpkin Chili!

Turkey White Bean and Pumpkin Chili

The best part about the chili (besides it deliciousness) was how easy it was to prepare. I sautéed the turkey, onions, and garlic beforehand and then just threw everything in the crockpot. We ended up going on a family hike that day and it was wonderful to come home to dinner ready to be served. Don’t tell your picky eaters that there is pumpkin in it- they will never know the difference! The leftovers are very easy to freeze and be reheated whenever you need another easy meal again.

Turkey, White Bean, and Pumpkin Chili

Author: 2 Sisters 2 Cities

Recipe type: Entree

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Serves: 6

Ingredients

-Cooking spray
-2 pounds ground turkey
½ tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp dried oregano
2 (15 oz cans) of white northern, rinsed and drained
15 oz can pumpkin puree (not to be confused with pumpkin pie filling)
4.5 oz canned chopped green chiles
2 cups chicken broth
low-fat sour cream or plain Greek yogurt for topping (optional)
toasted sunflower seeds or pepitas (pumpkin seeds) for topping (optional)
salt and pepper

Instructions

In a large skillet, cook the ground turkey until browned and no pink spots remain. Add turkey to slow cooker once cooked through. Return pan to the stovetop and sauté onion and garlic for 3-4 minutes. Add cumin and saute for another 30 seconds. Add onion, garlic, and cumin mixture to the crockpot. Add chili powder, bay leaves, oregano, beans, pumpkin puree, chiles, salt and pepper (to taste) and chicken broth to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
Remove bay leaves before serving. Serve with sour cream or Greek yogurt and toasted sunflower seeds or pepitas.

Source: Slightly adapted from A Blog About Food and Skinnytaste

Do you have a favorite chili recipe to warm up to on a cool fall day?

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Posted by Meaghan Barry on October 25, 2010

Photo courtesy of lucianvenutian via the Creative Commons license

Just wanted to share a recipe that I have recently fallen in love with. In October’s Martha Stewart Living Magazine, a chicken chili recipe by Lucinda Scala Quinn was published. I can confirm that it’s delicious after making it two times already! It can be found on this link on the Martha Stewart website. The recipe also recommends using any leftover to make nachos the next day. I have not yet tried this, but I imagine that would be very tasty as well.

A few tips- don’t broil the onion and garlic cloves. Once charred, I found it very difficult to chop and mince them. Also, this recipe is extremely spicy (but in a flavorful way). If you are not a fan of spiciness, I recommend cutting down on the jalapeno, chili powder, or chipotle chiles in adobe sauce. I cut the amount of chili powder down to 3 tablespoons (the recipe recommends 1/4 cup or 4 tablespoons). Top with the corn-muffin croutons, cheddar cheese, and sour cream/plain greek yogurt.

-m