Chicken Chili I

Navy Bean and Chile Pepper Chicken Chili Recipe

Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 8

Introduction

Chicken Chili I is a hearty and flavorful dish that is perfect for a cozy night in or for feeding a crowd. This recipe combines tender navy beans, savory chicken, and a blend of spices to create a delicious and satisfying meal.

History

Chicken chili has its roots in traditional chili recipes, which date back to the early 19th century in the American Southwest. The addition of chicken to chili recipes adds a unique twist and provides a lighter alternative to the more traditional beef or pork-based chilis.

Ingredients

1 (16 oz (454 g)) package of dried navy beans
4 (14.5 oz (411 g)) cans of chicken broth
1 chopped onion
2 minced cloves of garlic
1 tsp of ground black pepper
1 tbsp of dried oregano
1 tbsp of ground cumin
0.5 tsp of ground cloves
5 cups of chopped, cooked chicken meat
2 (4 oz (113 g)) cans of diced green chile peppers
1 cup of water
1 tsp of salt
1 minced jalapeno pepper, seeded

How to prepare

Sort and wash the beans.
Place the beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven.
Bring the mixture to a boil.
Cover the Dutch oven, reduce the heat, and let it simmer for 2 hours.
Stir in the chicken, chilies, water, salt, and jalapeno.
Bring the mixture to a boil again.
Cover the Dutch oven, reduce the heat, and let it simmer for 1 hour, stirring often.

Variations

For a spicier chili, add more jalapeno peppers or a dash of hot sauce.
For a smokier flavor, add a chipotle pepper in adobo sauce to the chili.
For a vegetarian version, omit the chicken and add extra beans or tofu.

Cooking Tips & Tricks

To save time, you can use canned navy beans instead of dried beans. Just be sure to rinse and drain them before adding them to the recipe.

- For extra flavor, try using homemade chicken broth instead of store-bought.

- Adjust the amount of jalapeno pepper to suit your spice preference. For a milder chili, remove the seeds from the jalapeno before mincing.

- For a thicker chili, mash some of the beans with a fork before adding the chicken and other ingredients.

Serving Suggestions

Serve Chicken Chili I with a dollop of sour cream, a sprinkle of shredded cheese, and a side of cornbread for a complete meal.

Cooking Techniques

To save time, use a pressure cooker to cook the dried beans before adding them to the chili.

- For a richer flavor, brown the chicken before adding it to the chili.

Ingredient Substitutions

You can use any type of beans in place of navy beans, such as pinto beans or black beans.

- If you don't have chicken broth, you can use vegetable broth or water instead.

Make Ahead Tips

Chicken Chili I can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish Chicken Chili I with fresh cilantro, sliced avocado, or a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Serve Chicken Chili I with a crisp green salad or a side of steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers of Chicken Chili I in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Chili I contains approximately 300 calories.

Carbohydrates

Each serving of Chicken Chili I contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chicken Chili I contains approximately 5 grams of fat.

Proteins

Each serving of Chicken Chili I contains approximately 25 grams of protein.

Vitamins and minerals

Chicken Chili I is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains no common allergens, but be sure to check the labels on your ingredients for any potential allergens.

Summary

Chicken Chili I is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Chicken Chili I is a delicious and satisfying dish that is perfect for a cozy night in or for feeding a crowd. With a blend of tender navy beans, savory chicken, and a mix of spices, this chili is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Chicken Chili. It was a cold winter day back in 1975 when I decided to visit my friend Alice's house for a cup of tea. As I walked into her warm and cozy kitchen, the delicious aroma of simmering spices greeted me and instantly warmed me up.

I asked Alice what she was cooking, and she replied with a smile, "Chicken Chili, a recipe I learned from my mother-in-law." Intrigued, I watched as she effortlessly chopped onions, garlic, and peppers, and added them to a pot filled with tender chicken pieces and fragrant spices. The sight of the sizzling ingredients and the rich colors of the dish captivated me, and I knew I had to learn how to make it myself.

As we sipped our tea, Alice shared the recipe with me, explaining each step in detail and offering tips and tricks she had picked up over the years. I listened intently, taking mental notes and imagining the savory flavors that would dance on my taste buds once I recreated the dish at home.

When I returned to my own kitchen, I wasted no time in gathering the ingredients and following Alice's instructions to a tee. The smell of the chili simmering on the stove filled the air, and I couldn't wait to taste the final result.

As I took my first bite, I was transported back to Alice's kitchen, where the warm and comforting flavors wrapped around me like a cozy blanket. The tender chicken, the hearty beans, and the perfect balance of spices all worked together harmoniously, creating a dish that was as delicious as it was satisfying.

From that day on, Chicken Chili became a staple in my recipe collection. I made it for family gatherings, potluck dinners, and cozy nights at home. Each time I prepared it, I would think back to that fateful day at Alice's house, where I discovered a recipe that would become a cherished part of my culinary repertoire.

Over the years, I have added my own twists and variations to the recipe, experimenting with different types of beans, spices, and toppings. But no matter how many times I have made it, the essence of the dish remains the same – a warm and comforting bowl of Chicken Chili that never fails to bring joy to those who taste it.

As I pass on this recipe to future generations, I hope they will feel the same thrill and excitement that I did when I first learned how to make it. And I hope that, like me, they will find joy and comfort in the simple act of sharing a delicious meal with loved ones.