Team Alpha’s Quick Chicken Chili

May 16, 2019

When people think of “chili,” they likely think of the original blend of ground beef mixed with a variety of beans in a tomato-y base. Instead of sticking with tradition, we created our own recipe that’s perfect for a quick and easy lunch that doesn’t break the bank! To make our dish a little lighter than other chilis, we used chopped chicken and great northern beans mixed into a chicken broth base. By putting our own twist on a classic favorite, we were able to create a dish that’s equally as filling with a jam-packed flavor profile that added a little extra heat for all of the spice-lovers out there!

 

Quick Chicken Chili (serves 5-6)

Ingredients:

  • 1 ¼ pounds of chicken breasts, cut into one-inch cubes
  • 4 tablespoons olive oil
  • 15 ounces of chicken broth
  • 2 teaspoons of black pepper
  • 1- 14.5 oz can diced chili-ready tomatoes
  • 2- 15.5 oz cans of great northern beans
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of paprika
  • 1 tablespoon of cumin
  • 2 tablespoons of flour (add more to achieve desired thickness)
  • 8 ounces shredded Monterey Jack cheese
  • 1 medium onion, diced
  • 2 teaspoons of garlic powder

Directions:

  1. Heat 2 tablespoons of olive oil in a medium-size skillet on medium-high heat. Add the diced chicken to the pan and cook for 5-8 minutes or until fully cooked. Stir in the cayenne pepper, black pepper, paprika, garlic powder, and cumin. Let cook an additional 2 minutes to allow the chicken to absorb the flavor from the spices. Set aside.
  2. In a large stew pot, heat the remaining 2 tablespoons of olive oil at medium-high temperature. Add in diced onions cook until soft. Add the chicken broth, diced tomatoes, and northern beans. Simmer uncovered for 5-6 minutes. To reach desired thickness, add one tablespoon of flour at a time, stirring constantly until dissolved.
  3. Add the chicken to the broth mixture. Cook on medium-low heat for 3 minutes, stirring frequently. Serve hot.

**Optional but highly recommended: Top chili with shredded cheese!**

Ratings:

  • Taste: 8
    • The overall taste of the chili was great—the spice mixture provided a lot of great flavors and the tomatoes, onions, and chicken broth neutralized the heat from the spices while still allowing for a little kick!
  • Consistency: 7
    • Be cautious with how much flour you put in at a time—a little bit goes a long way. Give the first tablespoon time to dissolve and then add more to avoid over-thickening.
  • Smell: 10
    • The chili smelled really great when the spiced chicken and the broth were combined. It smelled spicy, but the other ingredients help to neutralize the scent of the spices.
  • Visual Appeal: 9
    • We chose very simple presentation because the dish spoke for itself! However, the chili could have been topped with some green onion or another vegetable to add a pop of color.
  •  Creativity: 6
    • While chili in general is a pretty typical lunch dish, we definitely added a few of our own twists to this classic meal to make it our own.

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Uncategorized by seriddell