Monday, September 15, 2014

Feel the burn.

Kids, be careful. Hot oil + water droplets = danger.  I think I'm going to have a scar. On the bright side, my wrist is the only thing that feels burned tonight, because this turned out relatively mild.

Today I'm using Target's Simply Balanced brand meatless smoky chipotle chicken. I asked a friend what he'd make with it, and chili was a suggestion. Chili it is! I used my basics: tomato sauce, chili powder, salt, cumin. .. but then threw in an extra chipotle pepper and some cinnamon for fun.

Smoky Chipotle Chick'n Chili
makes six servings

1 small onion, finely diced
1 clove garlic, minced
olive oil
1 package Simply Balanced meatless Smoky Chipotle Chicken, thawed but not combined with the sauce, cut up into smaller pieces
2 14oz cans beans (I used pinto beans and black beans)
1 8oz can tomato sauce
1 cup fresh or frozen corn
1 tsp salt
1 tsp cumin
2 tsp chili powder
1 tsp cinnamon
1 tbsp dried oregano
juice of 1/2 lime 
salt and pepper to taste
optional: 1 chipotle pepper in adobo sauce, minced (about a tbsp of pepper and sauce)
1/2 cup beer or water
2 tbsp masa harina
vegan sour cream, cilantro, cheeze shreds to garnish

In a soup pot over low heat, heat a tsp or so olive oil. Cook the onion, and garlic for about a minute. Add the chicken. Cook until chicken is starting to brown, and the veggies are soft. Add beans, sauce packets, tomato sauce, corn, salt, cumin, chili powder, cinnamon, oregano, and lime. Taste for heat and seasoning. Add the chipotle if you can take it. In a cup, mix the beer with the masa harina, and add to the chili. Cook for five more minutes, and serve with garnishes.


Shaheen said...

I love smoky flavours and this chilli sounds right up my street, would love a bowl for lunch today