New World Chili
Author: Kath
Recipe type: Entree
Cuisine: Ode to mexico
Prep time:
Cook time:
Total time:
Serves: 8-10
- 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
- Spray the bottom of a large pot with canola or olive oil
- Place onion quarters, red pepper quarters and garlic in the food processor to finely dice
- Shred carrot with the food processor shredding disk
- Add carrot, onion, pepper and garlic in the pot and saute for 3-5 minutes (until onion is translucent)
- Add the ground chicken and continue to stir until chicken changes from pink to white
- At the this point I added the spices and put the pot in the fridge overnight
- The next morning I set the pot on low heat and added the undrained beans, emulsified tomatoes, tomato paste and salsa to the pot.
- Once it is heated thoroughly add the corn and kale.
- Heat to desired temperature (I let the chili simmer all day)
- Serve with cilantro sprigs
Recipe by Food Musings at http://foodmusings.ca/cookbooks/new-year-new-food-new-approach/
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