Yesterday was quite the lopsided eating day. I had breakfast around 11 and ate lunch at 5. The lunch was fantastic – a delicious Lucky Chicken Sandwich, fries and a chocolate chip cookie. I would have taken pictures, but I was starving and besides you’ve seen it before. J
A 5pm lunch meant that it wasn’t until 10pm that I realized I might be hungry again. Rather than going to bed hungry as I often do, I decided to whip up a quick chicken chili.
1 chicken breast, cubed
2 tsp olive oil
¼ cup red onion, diced
2 cloves garlic, diced
1 15oz can diced tomatoes (I used one with tomato, green pepper and celery)
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
5 tsp red chili powder (adjust depending on your tolerance for spice)
¼ cup chicken stock, optional
½ tsp cumin
½ tsp cinnamon
1 jalapeno, sliced
salt and black pepper to taste
Directions below the fold
In a small skillet, add chicken season with salt, black pepper and 2 tsp chili powder. Cook for 5 minutes until chicken is no longer pink.
In small pot, heat olive oil and add red onion and garlic. Cook for a few minutes then add chicken and tomatoes. Add remaining chili powder, cumin and cinnamon. Cover and cook for 3-5 minutes. Next add black and red beans.
Stir then sprinkle with jalapenos.
The chili will start to thicken. If it’s too thick, add the chicken stock then lower heat and cover for 20 minutes. After 20 minutes, the chili is just about where it needs to be.
Although it was almost 11 when I finished, I couldn’t help myself so I poured a little bit into a bowl and enjoyed myself. I took the rest to work and couldn’t have been happier.
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