Sally's Recipe Of The Week: Sally's Chicken Chili

Sally's Chicken Chili
Serves 4


You all know I love a good homemade chili and I think I may actually like chili made with ground chicken the best. At least I do today!
And bonus, it's a one pot meal!

Here is what you will need:

1

1 pound ground chicken
8 to 10 large cherry tomatoes
1 poblano pepper
1 jalapeno pepper
1 medium onion
1 yellow bell pepper
3 to 4 cloves of garlic
small bunch of cilantro (I used some that I had frozen)
1 cup tomato sauce (again I had some I froze)
3 TBS chili powder
1 TBS oregano flakes
1 TBS cumin
1 TBS chipolte powder
1 can black beans
olive oil
salt and pepper

Chicken stock

You may notice the can of crushed tomatoes in the photo. I thought I may need them, not the whole can but some, but it turns out I did not.

2

Let's prep! Chop up your onion and peppers. If you want more spice don't remove the stem and seeds from the jalapeno. 

3

In a large pot, or in my case my Instant Pot, heat up a couple TBS of olive oil. Add onion and peppers to the pot,season with salt and pepper. Let them cook for a couple of minutes then add in the cherry tomatoes that you have sliced in half.

4

Thinly slice the garlic. If you prefer chopped garlic, that's fine I just like to slice it for this chili.

5

When the tomatoes have softened add in the garlic. You don't want to add the garlic at the beginning because it can burn. Give it a good stir for about a minute when you smell the garlic your good.

6

Add in your chicken and break it up with a wooden spoon. Season with salt and pepper.

7

While the chicken is cooking, add in the chili, oregano, chipolte and cumin. Give it a good stir to mix well.

8

Add in your tomato sauce.

9

Add cilantro. If using fresh reserve some for garnish. Here's a tip, when you buy cilantro and you don't use it all you can freeze it. Just take it off the stem, chop it up, put it in a plastic container, cover with water and pop in the freezer. Now you can really only use it in hot dishes, I would not recommend using it for salsa or pico.

10

Turn down the heat to a simmer. Rinse the black beans, drain well and add to the pot.

11

This is a personal choice. Some people like thick chili, some like it a little looser. I thought my chili was a little thick so I added a little chicken stock.  Now taste your chili. Add spices as needed. 

12

Serve it up and top it off with what you like. I had reserved some of the chopped onion and had sour cream so that's what I used. If I had scallion and fresh cilantro I would have used that. One thing I don't like to top my chili with is cheese, but lots of people do. Let's Eat!

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