I like to pretend that I only make chili when it’s cold outside, as if it is some kind of seasonal ritual, that I wait for every year. I could probably say that…but I would be lying. The truth is, chili is one of my favorite meals and I make it in the spring, summer, winter and fall!. It is delish. Fortunately for me, it is cold as heck, so it works out that I’m making it today. I have many variations of my chili recipe, chicken, ground turkey, ground beef, and vegetarian. I use black beans, red beans, white beans, pinto beans, onions, green peppers, red peppers, shallots and scallions. To me, as long as I have some cumin and garlic, anything is fair game.
The following is my recipe for roasted chicken chili. This is super easy, super fast and (at least to me) super good! It is milder than a traditional red chili, but still very flavorful. I roasted about two pounds of chicken thighs, however I am sure you could use a store bought roasted chicken. It just will not be seasoned the same way.
What you will need:
A note about the chicken: I roasted my own chicken for this recipe because it allows me to season the chili at every level and the end result is a very flavorful chili. This is not a requirement for this recipe.
After roasting chicken, I removed it from the bone and diced it. (Again, you can totally do this with a rotissarie chicken from your grocery store.)
- 3 cups diced roasted chicken
- 2 cups of fresh or frozen corn (NOT CANNED)
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 1 small green pepper, diced
- 1 clove of garlic, minced
- 1 tablespoons of sea salt
- 1 tablespoon of black pepper
- 1/2 cup ground cumin ( I know it’s a lot…you can add it gradually to your liking)
- 1 small can diced tomatoes with green chilies
- 4 cups cooked white beans ( if using canned beans, be sure to rinse then off thoroughly)
- 2 tablespoons tomato concentrate (if you must, canned tomato paste will work)
- 5 cups of water. (Note, I do not cook with tap water, I used the water from my cooler, or I buy gallon bottles of distilled or spring water.)
- 1/4 cup Maseca (Corn flour…the kind used to make tortillas)
What you need to do:
In a large pot, heat olive oil, add onions, garlic and peppers, sprinkle with about 1 teaspoon of salt, cook until soft. (I had a few red peppers, so I added those in also)
Add tomato concentrate at this point, I have to express how much better the concentrate is, compared to the canned stuff. It is so worth the time it takes to make it!
Add beans, mix well.
Add 4 cups of water. Mix 5th cup of water with Maseca, until dissolved, and add to pot. Mix well. At this point, you want to taste a bit of your broth to see if it’s seasoned enough for you. If not, add more of the Cumin and salt. Remember, as the chili cooks and sits, the flavors will be come more intense. I would lean towards more cumin, and less salt. After seasoning, cover pot, lower heat and bring to a boil. Remember to stir pot to prevent sticking.
Once pot comes to a boil, give it one good stir and remove from heat.
Allow chili to sit for about 20 minutes before serving. During this time it will thicken up. I served mines with some shredded goat’s milk cheddar and a cheddar cheese and green chillies corn bread…it was #delicious!!