IT'S COLD IN TEXAS!!! And by cold I mean, lows in the 50's! Which is cold for us! And I am LOVING it!
I am always SO ready for it to be cold by the end of the summer and by the end of winter, I'm REALLY ready for warm weather! But, I LOVE everything that comes along with cold weather - the holidays, lighting the fireplace, hot chocolate, hearty soups and stews and making chili's like this one!
This chili is incredibly easy to make - takes about 10 minutes or less of actual prep and then you let it stew in the pot for 20 minutes, up to a few hours. And the best part? It is even better as leftovers! I love making this on a Sunday and then we get to have it for leftovers for lunch for the next few days at the start of the week! ...meal prep 101!
The beans in this recipe technically knock it off of the Paleo list, but if you're not strict Paleo, then go for it! Or, add 2 diced zucchini in lieu of the beans...
And it's GREAT with all of the garnishes I have listed in the ingredients! We love chili's piled high with lots of "stuff"! But, you may not... Suit yourself. Don't say I didn't warn you! 😉
AND, if you're into the cornbread thing - my Clean Eating Cornbread Muffins are the PERFECT pair with this (or any chili, soup or stew)!
Hope you enjoy as much as we do!
Heat oil in a large skillet on medium heat, place the onion into the skillet and cook, stirring often, until softened – approx. 5 minutes.
Place the chopped jalapeno/serrano and garlic in with the onion and cook one more minute, until garlic is fragrant.
Push vegetables to the sides of the skillet and add in the ground chicken. Break up into desired pieces and let brown on one side for 3-4 minutes, toss and cook until almost cooked through – another 3-4 minutes. Combine with the vegetables, add green chilies and beans along with stock, bay leaf and another pinch of salt and stir to combine.
Bring to a low boil and turn to heat to low and simmer for 20 minutes, up to 1 hour until the chili has thickened.
Ladle the chili into bowls and garnish with goat cheese, cilantro, fresh pico de gallo or salsa, chopped chives or scallion, and/or avocados.
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Ingredients
Directions
Heat oil in a large skillet on medium heat, place the onion into the skillet and cook, stirring often, until softened – approx. 5 minutes.
Place the chopped jalapeno/serrano and garlic in with the onion and cook one more minute, until garlic is fragrant.
Push vegetables to the sides of the skillet and add in the ground chicken. Break up into desired pieces and let brown on one side for 3-4 minutes, toss and cook until almost cooked through – another 3-4 minutes. Combine with the vegetables, add green chilies and beans along with stock, bay leaf and another pinch of salt and stir to combine.
Bring to a low boil and turn to heat to low and simmer for 20 minutes, up to 1 hour until the chili has thickened.
Ladle the chili into bowls and garnish with goat cheese, cilantro, fresh pico de gallo or salsa, chopped chives or scallion, and/or avocados.
