While we’re waiting on spring to be sprung, let’s savor the flavor of winter with this delicious organic chicken chili recipe. Snowy weather watch out!
- (Remember to choose organic whenever possible.)
- olive oil
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 large onion, roughly chopped
- 1/2 cup celery, chopped
- 8 cloves garlic, peeled and chopped
- 1.5 lbs boneless, skinless, chicken thighs
- 1 cup water
- 1 teaspoon Better Than Boullion Chicken Stock Base
- 2 cans diced tomatoes
- 1 cup cooked corn kernels, no liquid
- 1 cup cooked black beans, no liquid
- Kirkland No Salt Organic Seasoning
- 3 tablespoons chili powder
- 3 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon red chili flakes
- salt and pepper to taste
- 2 drops liquid smoke
- In a large pot, heat the oil.
- Add peppers, onion, celery, garlic, and chicken.
- Toss gently to coat with oil. Saute until chicken is lightly browned on the outside.
- Add water and chicken base. Stir to dissolve the base.
- Bring to a boil over medium heat.
- Cover and cook 10 minutes until chicken is thoroughly cooked.
- Add mixture slowly to a heat-safe blender and pulse until there are no large chunks remaining.
- Return to pot.
- Repeat the blender pulsing in increments until all of the mixture has been chopped/pureed.
- Add tomatoes to blender and puree.
- Add tomatoes to the pot and return to medium low heat.
- Stir in all remaining ingredients and bring to a simmer.
- Simmer for 1-2 hours stirring occasionally.
- Add salt and pepper to taste.
- Use organic ingredients in this wonderful chili. We got most of our ingredients from Costco. They have big savings on many organic products.
- We barely cut up the veggies that are sauteed with the chicken. This saves a lot of time and tears (from the onions). The blender does all the work later!
- If you don’t have a blender or food processor you can still enjoy this recipe. Just dice the ingredients before cooking and simmer an extra hour to help break down the tomatoes.
- The liquid smoke is the secret ingredient in this chicken chili. I would not skip this ingredient or the cumin. Just make sure to read the label on your liquid smoke to make sure you avoid additives.
- We use leftover corn and black beans in our chili. You can use canned. I would drain and rinse to remove as much sodium as possible.
- Serve over brown rice or skillet cornbread.
- Top with Greek yogurt, cheese, and freshly chopped onions.
Also try our other favorite homemade chili recipe. We love it with bison, turkey, and beef!
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