So it’s Sunday Funday and two out of the three of us have been trying to fight this cold/flu for the past few days! That’s right, the Hubby and I have been sick. Luckily, my little guy’s immune system is like a champion army who has been fighting it’s greatest war and has remained pretty good in the midst of this “cold crisis”! But oh, how the winter days are creeping up on our bodies that are trying to stay warm! Well, I’ve been feeling rather better since this morning, however, I decided to make the best remedy for a cold winter day– CHILI!
Yes, indeed, Chili is one of my favorite dishes and although I usually make it without meat, I did add a bit of chicken to this dish. Boy, was it delicious and so hearty! Plus, it brought such warmth to this cold day indoors! Who wouldn’t enjoy a bit of TV, bowl of Chili, and a large fleece throw as a part of their day? Haha!
Anyway, I’ve added a bit of potatoes to give it that starch & filling effect, since I wasn’t in the delightful mood to make my usual biscuits on the side. I know, I’m lazy, right?
All in all, it turned out great and the Hubby got seconds, so I know it was well enjoyed! Cheers to kicking this cold/flu’s butt! Yay!!
CHICKEN BLACK BEAN & VEGGIE CHILI RECIPE
2 (15 ounce) cans black beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes
15 ounce can tomato sauce
4 cups vegetable broth
1 cup water
1 yellow onion, diced
1 stalk of celery, diced
5 small red potatoes (optional)
1 large carrot, diced
1 tablespoon garlic powder
1 cup corn kernels, fresh or frozen (optional)
1 tablespoon extra virgin olive oil
1 tablespoon vegan Worcestershire
2 tablespoons cumin
1 tablespoon red pepper flakes **(if spicy flavor is desired)
2 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground chili chipotle
salt & pepper to taste
1 pack of chicken breast OR chicken cutlets (optional)
- Rinse chicken, season with salt & pepper as well as 1 tablespoon of olive oil. Place on baking sheet and let bake in oven for 30 minutes in oven on 375 degrees.
- Heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion and garlic and sauté for about five minutes.
- Then add the spices and cook for another five minutes.
- Next, add all of the remaining ingredients to the pot (minus the corn) and bring to a boil. Reduce heat to low and allow to simmer for 30-45 minutes.
- Add the corn and continue to simmer for 10 more minutes. Serve while warm! Bon Appetit!