New World Chili
Author: 
Recipe type: Entree
Cuisine: Ode to mexico
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • cooking spray
  • 1 onion, finely chopped
  • 1 carrot, shredded in the food processor
  • 1 red pepper, finely chopped
  • 3 cloves of garlic
  • 1 can black beans, undrained
  • 1 can kidney beans, undrained
  • 1 can whole tomatoes, emulsified with hand blender
  • 2 T tomato paste
  • ¼ c salsa
  • 2 T chili powder
  • 1 t cumin
  • 1 t oregano
  • lb ground chicken
  • half a package of frozen corn
  • half package of frozen kale
  • half a bunch of fresh cilantro
Instructions
  1. Spray the bottom of a large pot with canola or olive oil
  2. Place onion quarters, red pepper quarters and garlic in the food processor to finely dice
  3. Shred carrot with the food processor shredding disk
  4. Add carrot, onion, pepper and garlic in the pot and saute for 3-5 minutes (until onion is translucent)
  5. Add the ground chicken and continue to stir until chicken changes from pink to white
  6. At the this point I added the spices and put the pot in the fridge overnight
  7. The next morning I set the pot on low heat and added the undrained beans, emulsified tomatoes, tomato paste and salsa to the pot.
  8. Once it is heated thoroughly add the corn and kale.
  9. Heat to desired temperature (I let the chili simmer all day)
  10. Serve with cilantro sprigs
Recipe by Food Musings at http://foodmusings.ca/cookbooks/new-year-new-food-new-approach/