Monday, March 25, 2013

21-Ingredient Chili



In preparation to install my magic shelves, I cleaned out the cabinets. These are my spices. Well, most of them. My cinnamon sticks and ground cinnamon got left out. Clearly, I have a problem. A delicious one.

Because of this delicious problem, I was able to make this 21-ingredient chili with only having to buy one spice. I'm not sure if that's something I should be proud of...

We both really liked this chili. My husband, who has a very narrow definition of what a chili is, declared this his "new favorite tortilla soup." It took some work, but I will definitely be making it again, with a few changes - I'll note those below.

The most exciting part of this is that I got to make it in my new crockpot. Behold:


It's pretty and shiny and I love it.

But now onto the chili.



Slow Cooker 21-Ingredient Chili
From A Year of Crockpotting
Prep Time - 25 min
Cook Time - 8 hrs
Serves 8ish

INGREDIENTS
2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks.
1 onion, diced
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can white cannellini beans, drained & rinsed
1 (15 oz) can corn (drained & rinsed)*
1 (15 oz) can fire-roasted tomatoes (NOT drained)
1 (4 oz) can diced green chiles
1 medium sweet potato, peeled and grated
1/2 cup spicy grown mustard
2 TBSP soy sauce
2 TBSP honey
3 TBSP chili powder
1 TBSP chipotle chili powder
1 TBSP onion powder
1 TBSP garlic powder
1 tsp white peper
1 tsp oregano
1 tsp cumin
1/4 tsp cinnamon**
1/4 tsp cloves
2 cups chicken broth

DIRECTIONS
Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. 

In a small bowl, mix together the mustard, honey, dried spices, and broth. Whisk together and pour into the crockpot. Stir to combine.

Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Stir very well and serve in a large bowl with your favorite chili toppings, like sour cream and cheese.

Serve and enjoy.
NOTES
*I used a second can of kidney beans instead of corn. 
** When I make this again, I will omit. 

1 comment:

Joanne said...

Your spice collection looks like mine!! I love how much flavor you put in this chili!