chicken enchilada chili

Good afternoon friends!

Is anyone else completely hooked on the hurricane coverage? I definitely am! I’m hoping that all my friends and blends on the East Coast are staying safe and taking the necessary precautions to stay safe from the hurricane.

Today let’s talk about chili. Chili is probably the most versatile dish out there. Everyone has their favorite type and their own version. I’ve had many different types of chili in my life and while I have my personal favorite (traditional beef only chili), it’s not really the healthiest dish in the world.

Kristina and I were discussing chili last week and I shared with her all the different varieties I’ve tried. I thought back to an enchilada chili that my aunt taught me to make several years ago and how I had not had this particular dish in a while.

This is a spin-off of her original recipe, with an emphasis on adding healthy ingredients. This recipe is full of vegetables, added in a stealth manner. It’s pretty light as far as chili goes but will leave you filling full, satisfied and healthy.

Chicken Enchilada Chili

Serves 4 large bowls, about 3 cups of chili each
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Feel free to substitute any vegetables, beans or meat that you have on hand. Or leave the meat completely out for a vegetarian chili. This chili is not spicy, but has a slight slow burn at the end of the bowl. If you prefer a spicier chili, use a spicy enchilada sauce or add fresh jalapenos or more chili powder. Top with cheese, fresh onions and tortilla chips for a delicious rounded meal.

Ingredients:

• 2 Tablespoons olive oil
• 1 large onion
• 1 green bell pepper
• 1 red bell pepper
• 1 lb ground chicken breast
• 1 medium squash
• 2 cloves garlic
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 14.5 can diced tomatoes (any variety you like – no salt added, salsa style, etc)
• 2 cups enchilada sauce (I made my own from the Happy Herbivore cookbook)
• 2 cups chicken or veggie stock
• 1 14.5 oz can black beans, drained and rinsed
• Optional toppings: shredded cheese, diced onions, tortilla chips

Supplies:

• Measuring spoons
• Dutch Oven/Large stock pot
• Knife and cutting board
• Spatula
• Measuring cup for liquids
• Strainer for beans

Steps:

1. Pre-heat dutch oven over medium-low heat on the stove. Add 2 Tablespoons olive oil to heat.

2. While dutch oven and oil is heating, dice onion into small pieces. Reserve 1/4 of diced onion for topping if desired. Add onion to dutch oven and cook 3-4 minutes.

3. While onion is cooking, deseed both green and red bell pepper and chop into small pieces. Add to oven with onion and cook together for another 5 minutes.

4. After onion and peppers begin to turn translucent, add ground chicken breast to pan and cook until no longer pink. Raise the heat to medium to medium high so chicken will cook faster. While chicken is cooking, break into small pieces with spatula. The chicken should take approximately 8 minutes to cook completely through.

5. While chicken is cooking, chop squash into bite size pieces and mince garlic. Add squash (reserve garlic) to pan after chicken is done and cook 3-4 minutes until tender.

6. Add garlic last and only cook for one minute, so garlic does not burn.

7. Once the veggies are in, add the chili powder and cumin to pan and mix together, so it coats all the veggies and chicken. Next add the can of tomatoes (do not drain prior to adding) along with the enchilada sauce and chicken stock, stirring everything together.

8. Allow chili to rise to a boil, then drop the heat to medium low and simmer for at least 10 minutes. This chili can simmer as long as you like, just remember the liquid level will drop the longer it simmers.

9. When you are ready to serve, add drained can of beans to the pot and allow to heat through, 1 or 2 minutes.

10. Serve chili in bowls with toppings and enjoy!

Remember how versatile this chili is with respect to ingredients and heat level. It’s a very healthy chili alternative, with vegetables that will fill you up – but a classic deep chili flavor from the spices and enchilada sauce.

What is your favorite variety of chili? Feel free to leave links to your favorite recipes so everyone can try!