1 lb ground chicken
1 can fire roasted tomatoes
1 can diced chili peppers
2 cans white kidney beans (drained and rinsed well)
1 can corn kernels (drained)
1 jar salsa verde – about 1 cup (with jalepenos or habenaros if you like it hot!)
1 small vadalia onion – chopped (about 3/4 cup)
1 yellow pepper – cored & chopped
1 cup vegetable stock (low sodium)
1 tsp black pepper
1 tsp celery salt
2 tsp minced garlic
1 tbsp perfect pinch Cajun – by McCormick
1 tbsp sugar (yep)
Salt to taste (and more seasonings to taste)
1/2 cup wheat germ or hummus, or 2 tbsp corn starch stired into 1/4 cup vegetable stock (thickeners)
Carmelize onion and put aside
add evoo to pot and brown the chicken – add to onions on side
place yellow pepper in pot and steam until softened
Add salsa, vegetable stock and seasonings – stir well and bring to boil.
reduce heat to low and add the onion and chicken – stir well
add beans – stir well, cover and simmer for 30 minutes, stirring often
10 minutes into simmer taste the broth and add seasonings if needed.
15 minutes into simmer add wheat germ, hummus or corn starch as needed to thicken chili.
I serve this with jalepeno cheese cornbread:
1 box Krusteaz white corn bread mix + 1 tsp onion powder (prepare as on box)
after preparing the mix add 1/2 jar sliced jalepeno peppers (drained & rinsed well)
add 1 cup shredded Mexican blend cheese
mix lightly – spread out evenly in pan
top with sprinkling of cheese and a few more jalepeno’s to make it pretty.
bake at 400 for 20 min.
Filed under: Recipes by Gwen on July 7th, 2011