We’ve had some wonderful snowy days here in Seattle, the kind of days where all you want to eat is a nice, hot, flavorful bowl of chili, but you don’t want to spend hours in the kitchen preparing it when you could be out on the sledding hill.
Here’s a tasty, satisfying, healthy chili you can make in a flash in 1 pan with ingredients from the pantry {I’ve included Amazon Fresh links to make even easier for you}.
Ingredients
{serves 6}
2 Tablespoons olive oil
1 cup diced onions
5 cups chicken broth
3 cloves garlic, chopped
1 – Tablespoon ground cumin
1 – Tablespoon ground coriander
1 – 29 ounce can of cooked Pinto Beans {or 2-16 oz. cans}
1 – 16 ounce jar good quality Salsa Verde {I like Trader Joe’s standard or Hatch Valley version}
1 – 4 ounce can diced green chilis
1 – 10 ounce can diced tomatoes with chili greens
1 bunch cilantro, leaves removed and coarsely chopped
5 tomatillos, husked, cleaned and sliced, preferably fresh,
but you could use canned tomatillos
optional toppings: sour cream, crushed tortilla chips, shredded cheese, hot sauce, more chopped cilantro
Preparation
In a medium sauce pan sautée onions in olive oil until just translucent, stir in garlic, cumin and coriander then pour in the chicken broth. Bring chicken broth a simmer and slide in chicken breasts. Allow chicken breasts to poach in seasoned broth until just cooked through, about 15 minutes.
When cooked through, remove chicken breasts and allow to cool. Add Pinto Beans, chopped cilantro, salsa verde, chili peppers, tomatoes and tomatillos and allow the mix to brew for about 15 minutes.
When the chicken is cool enough to handle, shred the breasts and add to the sauce pan, stir and allow to cook for another 10 minutes to heat the chicken through and you are ready to serve!
This chili holds well, you can freeze it or keep it in the refrigerator for a couple of days before serving. Serve it piping hot from the pan with the toppings of your choice and enjoy!
Let it snow!
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