I like soup. And crockpots. Coming home to dinner waiting for you is almost as nice as having someone who knows what you like to eat make it for you. And when it’s cold and snowing like it is today (big surprise there) chili is the perfect [healthy] comfort food. This recipe makes at least four servings (and could easily be doubled) which makes it great for sharing. And it reheats well so if you have any left, you can eat it for lunch!
Chili is especially fun because there aren’t really any base ingredients that qualify it as chili except for maybe beans. But there are so many kinds you can use – pretty much whatever’s on hand. So chili can almost always be on the menu when the mood strikes!
I didn’t think I was a soup person, and I never would have expected so many soup experiments to happen this semester. There have been quite a number of them so far. But then again, I did eat soup a lot at college when I lived on campus last winter – erm, I mean spring – semester. This was the first chili I made, but we’ve made butternut squash chili for apartment dinner twice and I made quinoa pinto bean chili last week (which was amazing). So there’s a good chance there will be at least a couple more chili recipe posts before spring arrives!
2 tsp coconut oil
1 medium onion, chopped
2 chicken breasts, cut up into bite-size pieces
½ a large sweet potato or 1 medium, cut into chunks
4 cloves of garlic, minced, or 2 tsp fresh garlic
1 can of beans – kidney, northern or black
1 16-oz can of diced tomatoes
½ cup of water
1 tsp chili powder
1 tbsp cumin
2 tsp cayenne pepper
Salt and pepper to taste
Optional: red pepper flakes and Salsa Lisano
Add all ingredients to crockpot. Stir and turn crockpot on low. Let cook for at least 5 hours.
In a pot, heat the coconut oil over medium stovetop heat. Once melted, add the onions, sweet potato and chicken. Cook until chicken is no longer pink. Add the garlic & the remaining ingredients (spices can be adjusted according to preference). Bring to a boil. Turn down, cover and let simmer for 1-6 hours, stirring occasionally.
Top with desired toppings – avocado and Trader Joe’s black bean quinoa tortilla chips are pretty fantastic – or just eat it straight up!