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Sunday, January 13, 2013

Chilly? Then have some Chili!

I love Chili! There are so many kinds of chili - Texas, vegetarian, white, green, bean ... It's easy to make, you can put whatever you want in it. And it's perfect for the winter.

It's also naturally gluten-free!

Here's a super fast, super easy White Bean Chicken Chili that will please even the pickiest eaters. I found this recipe on years ago and it's one I make often. It's not hot, as in spicy hot, but extremely flavourful.

You start by sauteeing a large onion and 2 cloves of garlic in hot oil over medium heat. I like to put the saucepot top on for a few minutes to help sweat the onions and draw out a lot of that onion and garlic flavour.

The you add the rest of the ingredients: chicken broth, a can of tomatillos (or you can stew your own if you have access to fresh tomatillos, which is what I did today), a can of diced tomatoes (I actually used a 28oz can of tomatoes), cans of green chilis (don't worry, they're not hot), chicken, corn (I used 1-1/2 cups frozen), and all kinds of spices and seasonings.

After simmering this lovey, fragrant pot of goodies for at least 20 minutes, simply serve it up with your choice of condiments. You can use whatever you like - crushed corn tortillas or chips, grated cheddar or jack, sour cream, chopped cilantro, maybe some red chili pepper flakes for those that like it hot (oh Marilyn). And enjoy!

Notice I didn't suggest flour tortillas? Unless you can make gluten-free flour tortillas, stay away from those bad boys. Although, now that I think of it .... I may have to try making some. I have a tortilla press and everything ....

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