There's something about a big bowl of chili that makes you want to curl up next to a crackling fire, with a comfy blanket. Of course here in Southern California, we know it's far from record-breaking cold. But when you're used to sunshine and 70-plus temperatures, if the weather dips into the 50s, we call it chilly.
East Coasters, your sarcasm goes here: _____ . Yes, we know you're braving below zero conditions. But we're going to break out the big blankets, put on our Snuggies, complain that it's cold, and make some chili.
And if we need to, quote
For dinner tonight, try this recipe for a big bowl of chicken chili. And if you don't have time to roast a chicken (who does?), you can use store-bought rotisserie chicken instead. Enjoy!
Total time: 1 hour | Makes 1 quart
1/4 cup diced onion, 3/4-inch dice
1 1/2 teaspoons vegetable oil
2 tablespoons chopped garlic
1/4 cup diced red bell pepper, 1/4-inch dice
2 tablespoons flour
1 teaspoon salt, or to taste
1 tablespoon chili powder
2 teaspoons cumin
1 cup canned diced tomatoes
2 cups chicken broth
1 cup canned dark red kidney beans, rinsed and drained
1 tablespoon diced jalapeño pepper, 1/4-inch dice
1 1/2 teaspoons chopped cilantro
1 1/2 tablespoons diced canned green chile, 3/8-inch dice
3 cups shredded rotisserie chicken
1. In a small saucepot, cook the onion in the oil over medium-low heat until translucent. Add the garlic and cook until aromatic, about 1 more minute. Stir in the bell pepper, flour, salt, chili powder and cumin and continue to cook until the spices are aromatic, about 1 minute. Add the tomatoes, broth, beans, jalapeño, cilantro and green chile. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Finally, add the chicken and continue to simmer, covered, until the chili is nicely thickened, about 20 minutes.
Each of four servings: calories 302; protein 32 grams; carbohydrates 20 grams; fiber 5 grams; fat 10 gram; saturated fat 2 grams; cholesterol 79 mg; sugar 4 gram; sodium 1,363 mg.