Santa Fe Chicken Chili Recipe
You can easily make this recipe in your favorite slow cooker or Crock Pot, following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2-1 teaspoon ground cumin, to taste
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
1 sweet potato, peeled, diced
2 15-oz. cans pinto or white beans, rinsed, drained
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
8-oz. (1 cup) chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tablespoon balsamic or apple cider vinegar
A small drizzle of agave
2 heaping cups cooked chicken pieces- hand torn looks nice
Juice of 1 lime, or to taste
Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.
Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.
Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.
Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.
Warm through and serve when you are ready.
If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.
Serve with a wedge of lime.
My Pumpkin Corn Muffins would be a tasty addition.
Makes 4 servings.
Recipe Source: glutenfreegoddess.blogspot.com
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