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.
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.
- 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
- 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?
