It’s chilly outside which means it’s time to make chili inside. I like to play around with chili, changing it up every once in a while. Here’s my newest recipe for Southwest Chili.
1 pound of ground chicken
1 green bell pepper and 1 small red onion
Minced garlic to taste
Basil and oregano
2 bay leaves
Mrs. Dash Seasoning
1 package of Southwest chili mix
Chipotle sea salt or any sea salt with a kick
Fresh Ground Pepper
Cumin (to taste)
2 cans kidney or black beans. (You can also do one of each.)
1 can sweet corn-drained
1 can of stewed tomatoes
1 can of diced tomatoes with green chiles. This will make the chili spicy so be careful to monitor any other spicy seasonings.
1 tablespoon of tomato paste.
1 cup of chicken stock
Low-fat sour cream
Brown the ground chicken in olive oil, and add the onion and bell pepper. Season with Mrs. Dash, pepper, basil, oregano, and chipotle salt. Mix it all together and let it cook down. Now add the chicken stock, kidney beans, corn, tomatoes, tomato paste, cumin, bay leaves, minced garlic, and the packet of Southwest chili mix.
I let the dish simmer for 45 minutes and then build my bowl. I add cilantro, cheddar cheese, low-fat sour cream, and tortilla chips.
I like to have a cup of cocoa with my chili. A sweet drink with a spicy dish.