Chicken Chili

We’re baaaa-aaaack!  Were you nervous we had flown the coop? Well technically, I guess we did for a bit, now we’re back and ready to blog our socks off!

Where’ve we been for the last 2 weeks and change? Well I’ll tell you!

We spent a long weekend in Vermont with lots of:

1) Great friends & foliage:

Chicken Chili

Chicken Chili

2) Great Beer:

Chicken Chili

Chicken Chili

3) The wedding of a GREAT couple, our friends Maggie and Vinny!  It was the picture perfect Vermont wedding, with every last detail covered, down to hand written notes from the bride and groom to every single guest at the wedding – my hand is cramping just thinking of it! What a great day it was.

Chicken Chili

4) A week in Chicago for the greatest metal show on earth (a.k.a – my ‘real life’ job as a metal tradeshow planning machine)

And all the celebrating, beer drinking and metal’ing has left me feeling a little under the weather with a headcold that hit me like a ton of bricks.  That and the chilly fall air that has made it’s way to Boston, made me realize that it’s Chicken Chili time.  It’s a great spin of that delectable Black Bean Vegetable Soup, with a few adaptations to make a little more ‘chili’esque’, while still being healthy.

Chicken Chili

INGREDIENTS

1lb 99% fat-free boneless skinless chicken breasts

1 packet of mild taco seasoning

2 tbsp. olive oil

2 large carrots, peeled and chopped

1 medium onion, chopped

2 large garlic cloves, minced

1 tbsp. Chili powder

1 tbsp. cumin

2 cups chicken stock

2 – 15oz. cans black beans, rinsed and drained

1 – 28oz can crushed tomatoes

1 – 8.75 oz. can whole kernel corn

salt & pepper to taste

1) Coat the chicken breasts with taco seasoning. Cook both sides of chicken in a large saucepan over medium heat until just browned on either side, and set aside.

1) In a large saucepan or dutch oven, heat olive oil over medium heat; cook onion, carrots and garlic until onion is softened (about 5 minutes).  Season cooked veggies with salt and pepper.

2) In the meantime, take the crushed tomatoes and 1 can of black beans and puree them together in a food processor.  Set aside.

3) Add chili powder and cumin to onion/carrot/garlic mixture and cook stirring for about a minute.

4) Add the chicken stock, 1 can of black beans and can of kernel corn and bring to a boil.

5) Once the veggies have come to a boil, add the black bean and tomato puree and browned chicken breasts to the pot.  Reduce heat, cover chili, and simmer for about an hour.  After an hour, the chicken will be fully cooked which will allow you to shred it using 2 forks.  You can remove it from the chili to shred or shred right in the dutch oven.  If you shred it outside, make sure to return the chicken back to the chili.  Simmer on low heat for another 1-2 hours so the shredded chicken can absorb the flavors.

This is great for Sunday Funday, or even divvy’ing it up into individual containers for lunch during the week.  It also freezes really well too, in case you have left overs.

I hope these last couple weeks have been as good for you guys as it’s been for us!  But – it’s good to be back 🙂

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