Chicken Chili

I have to be honest: I have no idea where I found this chili recipe. I know I was playing catch up on my blog roll one morning but often that causes me to click on other blogger's favourites, leading me on some crazy, rambling path across the blogosphere but often bringing me home with a basket full of new and exciting recipes. It must have been on one such ramble that I found the below, which was inspired by Ina Garten. That is all I recall, that is all I made note of. You'll remember that we're big fans of chili in this household but we've thus far never made a chicken chili so when I came across it, I knew it would make its way onto our menu sooner or later. And then when Wednesday's snow dump brought cooler weather all week and a retreat into Winter I decided to shelve the spring recipes I was browsing and pull some out hearty, warming fare. I made half - two thirds of the below, based on the chicken we had leftover in the fridge and there was enough for the two of us, plus a lunch portion each for tomorrow.  It's one of those recipes that requires a wee bit of chopping and prepping beforehand, but then it's all very laid back and allows to you, like me, to catch up on your food TV too. As I type Gordon Ramsay is traveling in Assam, India and is about to make some fish curry. I think you might be seeing something similar  on this blog in the near future!

Wil pronounced this to be  a great alternative, but since I don't think we've tried one chili recipe more than once I'm not really sure what this would be an alternative to. I really enjoyed the fresh flavours the peppers brought to the mix, and loved the fact that it used up the leftover chicken in the fridge. Apparently this was supposed to be healthier than your average chili which although not an intention of mine, was a nice discovery - it's always great to have some slightly healthier recipes in your repertoire!

2 large yellow onions, diced

2 tbsp butter

3 cloves garlic, finely minced

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon chili powder

1 1/2 teaspoon ground cumin

1/4 teaspoon dried red pepper flakes, or to taste

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons kosher salt

2 (28-ounce) cans diced tomatoes

2 15 oz cans black beans

1/4 cup minced cilantro stems

3 cups chicken cooked, shredded

To serve: Cilantro, sour cream

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream, and if you're my husband, a nice lump of garlic bread on the side.