Monday, February 7, 2011

Perfect Chili For Cold Temps

If you like chili (who doesn't?), this is a great healthier version for you. Simple to make, and delicious! We use ground turkey or chicken breast. If you are a beef lover, choose leaner versions. Perfect for cold temperatures....

Ultimate Chili
Servings: 12 portions
  • 1 pound ground chicken or turkey breast
  • Salt & freshly ground pepper, to taste
  • 1 1/2 tablespoons canola oil, divided
  • 3 onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • 12 ounces dark or light beer
  • 1 28-ounce can diced tomatoes
  • 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
  • 2 bay leaves
  • 3 19-ounce cans dark kidney beans, rinsed
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
Season the ground chicken with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned.Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved chicken. Cover and simmer, stirring occasionally for about. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Source: based on recipe from EatingWell

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