As I stood over my kitchen stove making today’s recipe, I was taken aback at my newfound confidence and ease in the kitchen. It was hard to believe that I barely knew how to cook a meal years ago, and today I’m sitting here making this Scrumptious Santa Fe Chicken Chilli.
Not to toot my own horn or anything, but I’m actually really proud of myself. I took something I knew very little about, and through trial and error, I mastered it. Well, mastered isn’t precisely the right word. It’s not like I’ve become a four-star chef and won the James Beard Award or received a Michelin Star, but what I did in my own eyes was huge. I conquered all my fears and anxieties about cooking.
Sure, I’m no fancy chef that you read about in Bon Appétit or watch on the Food Network, but I learned to cook. Day in and day out, I can take a few essential ingredients and cook my family a hearty meal, which pays dividends.
So if at any point while looking through today’s recipe you find yourself feeling intimidated or suffering from self-doubt, you are not alone. I’ve been there, and I’m asking you not to sell yourself short. If you at least try and fail (which you won’t), at least you’ve gone further and pushed yourself harder than you did the day before. So without further delay, here’s a little chicken chilli to warm your hearts through the days that lie ahead.
Although this is a Chicken Chilli Recipe, you can leave out the poultry and make a few minor substitutions to make it 100% vegetarian. For example, I bought a rotisserie chicken already cooked and just pulled out the meat to make it even easier. Oh, and did I mention that you only need one pot to make this? I love one-pot meals; less clean up in the end.
Let’s get started on making this chicken chilli, shall we?
Scrumptious Santa Fe Chicken Chilli RecipePrint Recipe
- 1 tablespoon of extra virgin olive oil
- 1 medium sweet onion, diced
- 4 cloves of garlic, minced
- 1 teaspoon of ground cumin, to taste
- 1 teaspoon of ground cayenne or chipotle pepper, to taste
- 1 sweet medium sweet potato, peeled, diced
- 2 15-ounce cans of pinto or white beans, rinsed, drained
- 1 28-ounce can of Muir Glen Organic Fire Roasted Tomatoes, with juice
- 1 cup of chopped roasted green chillies
- 2 cups of chicken broth, more if needed
- 1 tablespoon balsamic or apple cider vinegar
- A small drizzle of agave
- 2 heaping cups of cooked ground chicken
- 1 juice of lime or lime to taste
- Peel and chop 1 medium-sized sweet potato
- Chop or dice 1 medium sweet onion.
- Mince 4 garlic cloves like so.
- Use 1 28-ounce can of Muir Glen Fire Roasted Tomatoes.
- Look at that beautiful rich colour.
- Use 1 8-ounce can (about 1 cup) of fire-roasted green chiles.
- Drain chiles and chop like so.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat and cook chopped onions for 3 to 5 minutes until they become translucent.
- Once onions look like this, add one teaspoon of cayenne pepper and cumin.
- Combine minced garlic and cook for 1 minute.
- After a minute, add your sweet potato.
- Add 2 15-ounce cans of pinto or white beans. Make sure the the beans are thoroughtly drained and rinsed.
- Add your fire-roasted tomatoes with juice. Note if you like your chilli on the chunky or thick side, I recommend draining your tomatoes. You can always pour more of the broth later if it’s too dry.
- Add chopped green chiles.
- Add 2 cups of chicken broth. If you’re a strict vegetarian, feel free to use vegetable stock.
- Add 1 tablespoon of balsamic or apple cider vinegar.
- Add a drizzle of agave.
- Stir gently to combine. Allow it to simmer and then lower heat and cook for 30 minutes with the lid on. You’ll know your chilli is done when your sweet potatoes are soft.
- Once your potatoes are soft, add 2 cups of cooked chicken. If you are short for time, I recommend using a store brought rotisserie chicken. We used our leftover chicken to make a yummy chicken salad for lunch the next day.
- Just peel off chunks of chicken and add. Heat the chilli for an additional 2 to 3 minutes without the lid.
- Now for a bit of taste test. Feel free to add more broth, lime, pepper, agave, etc. Chilli should be both spicy and sweet.
- Tada! You just made chilli. Serve warm and enjoy.