Cookin' n Heels

Since it’s cold outside and all, and they tell me the Super Bowl was this weekend. Apparently Tom Brady won. Don’t come here for nutritional information and all that- I’m not that advanced. But this is more heart healthy than most chili recipes in that it doesn’t use sugar or flour. You can always play with the spices as you see fit. In the past I’ve added different types of chili powders and even a dash of Vietnamese (or Saigon) cinnamon and it still slapped. The most important thing is to make sure you do what feels good to you.

Ingredients 

For the Chili Seasoning

• 4 tsp chili powder
• 1 tbsp crushed red pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp monk fruit sweetener (optional)
• 2 tsp ground cumin
• 2 tsp dried parsely
• 2 tsp salt
• 1 tsp dried basil
• 1/4 tsp fresh ground black pepper

Mix all ingredients and set aside for future use; store together in an air tight container.

• 2-3 tbsp chili seasoning (see above)
• 1-2 lbs of boneless, skinless chicken breast
• 1 medium sweet onion, diced
• 1 can each of pink and black beans (rinsed and drained)
• olive oil (about 2 tbsp)
• 2 28oz cans of tomatoes, crushed or diced (these can be flavored; they have some that have chili spices included in them, but I usually use the ones with the onions and peppers)
• 1 32oz carton of chicken broth
• 1 or 2 bay leaves
• salt & pepper to taste

You can either throw all of this in a crockpot on low overnight OR use your instapot (follow cook temp/time instructions according to what you have) OR

If you wanna do this the ‘old school’ way:

In a large Dutch oven (or deep, heavy-bottomed cast iron skillet) over medium heat, heat the olive oil (enough to coat the bottom of the pan) until hot.  Add the chicken breast and cook for no longer than 10 mins. You don’t wanna cook it all the way through as it’ll continue to cook in the chili later.

Add the onion and chili seasoning (and more oil if necessary) and cook until they start to become translucent, for about another 5 mins. Once the chicken begins to cook through, be sure to break it up with your spoon (you can always dice the chicken before cooking, but I like this way better).

Add 1 can of the tomatoes and the chicken broth with the bay leaves and cook until reduced by 1/4; for about 15 mins so that the flavors come together. Add the remaining can of tomatoes and beans and bring the chili to a simmer uncovered. This will allow the chili to thicken.

Be sure to remove the bay leaves before eating!!! You cannot eat bay leaves!!!  -Well actually you can, but I sure wouldn’t recommend it!

Serve this with sour cream, cheese, or just eat it plain and get your life.

Bone apple tea!