Chicken Chili

Author

Guiding Meals
October 13, 2023

Prep time: 10-15 minutes

Cook time: ~60 minutes

Wait time: 0 minutes

Total time: 60-70 minutes

Equipment: Cutting board, sheet tray, foil, dutch oven, knife, measuring cups and spoons, spatula

Ingredients:

  • 2 chicken quarters and 2 wings

  • 2 bell peppers

  • 1 onion

  • 3 cans of beans

  • 1 tbsp mustard

  • ½ tsp mustard powder

  • 1 tbsp tomato paste

  • 4 garlic cloves

  • 1-2 spicy chili

  • ½ tsp cinnamon

  • ½ tsp cumin

  • ½ tsp Mexican oregano

  • ½ tsp coriander

  • ½ tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp cayenne

  • 2 tsp salt

  • 1 tsp pepper

  • 2-3 bay leaves

  • 2-3 cups stock

Directions:

  • Preheat oven to 375F

  • Sprinkle ¼ - ½ of tsp of all spices over chicken and 2 tsp oil. Massage into chicken and roast on 375 until well browned - about 40 minutes

  • Once the chicken has cooked through, pull the chicken from the oven and let rest while you prepare and cook the veg

  • Dice 1 onion and 2 bell peppers and slice 4 garlic cloves

  • Place a dutch oven over medium heat and drizzle in 1-2 tbsp oil and toss in your diced veg. Sauté for about 5 minutes or until just softening.

  • Sprinkle in ¼ - ½ of all of your spices, not including the cinnamon. Only sprinkle in 1/8 tsp of the cinnamon. Toss in 1 tbsp mustard and 1 tbsp tomato paste and sauté for another 2 minutes.

  • Once the chicken has cooled, debone the chicken and tear into strips or chop into chunks.

  • Drain 1 14oz can, each, of black bean, kidney beans, and pinto beans and toss in with sautéd veg and spices. Pour in 2-3 cups stock and bring to a boil.

  • Toss in the deboned chicken and simmer for ~5 minutes.

  • Serve with sliced chili and sour cream.

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