Friday, July 10, 2009

The Recipe: Chicken Chili

2 Tbsp Olive Oil (enough to coat the vegetables when they are sautéed)
1 Large Carrot chopped in small pieces
2 stalks of celery chopped in small pieces
1 Chilli Pepper finely chopped (reduce or as add more as desired for heat)
3 large shallots diced (can replace with onion if not available)
5 cloves of garlic diced
5 ounces sun-dried tomatoes finely chopped in olive oil (use food processor if available)
3 teaspoons of crushed cumin
3 teaspoon of chilli powder
½ pound of ground chicken
8 good-sized mushrooms quartered
1 can of chicken stock
1 can of tomato paste
28 oz of diced tomatoes
14 oz kidney beans (add more if desired)
Salt and Pepper to taste

In a large stockpot add the celery and carrots and sauté for 5 minutes over medium heat with the olive oil and a pinch of salt. Add chilli pepper, shallots, garlic and sun-dried tomatoes- continue sautéing for another 5 minutes ensuring the vegetables do not brown, stir frequently to ensure they don’t burn and they cook evenly. Add the cumin and chilli powder, continue to sauté for another couple of minutes (turn down heat if vegetable are browning). Add ground chicken and cook (on medium-high heat) until all the chicken is cooked through, ensuring to stir to ensure all the chicken is cooked. Once chicken is cooked through, add the mushroom, stock, paste and tomatoes, bring to boil over high heat. Once boiling turn down to low heat and let simmer for about two hours, stirring every half hour. Add beans approximately 30 minutes before you are ready eat. This can also be made a day or two ahead, letting it sit in the fridge for a day will let the flavours come together even more.