This is a meal with enough measuring and stirring that you can enlist
help from a minor and it passed the visiting picky eater test as well.

Chicken Chili with Black Beans and Corn
from the McCormick.com website (modified)

1 tablespoon oil
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1 cup chopped onion
1 1/2 teaspoons Oregano Leaves
1 teaspoon Cumin, Ground
1 teaspoon Garlic Powder (or 2 teaspoons freshly chopped)
1 teaspoon cayenne (use more or less to taste)
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) Chipotle tomatoes, undrained
1 cup chicken broth
1 cup frozen corn

What I could have used but didn't:

1 fresh jalapeno, finely minced
1/4 cup chopped cilantro leaves (forgot I had it on hand)


Note for calorie counters: I sautéed the chicken in batches, which
meant I needed to use 1T of oil with each batch.

Heat haters can switch out the cayenne for sweet paprika or eliminate.

I used canned black beans, but I had pinto and small white beans in
the freezer, so I used up the pintos which didn't quite fill the empty
black bean can and topped it off with white beans. My corn was Trader
Joe's Fire roasted, but plain works and fresh is divine (mine is all
gone now).

The recipe called for 1 cup chopped green bell pepper, which is a
wimpy way to get around chopping up a couple of real chili peppers to
add. I didn't have a bell pepper on hand and wouldn't have used it if
I did. If I didn't have a visiting grandchild, I would have added
some minced jalapeno - but cayenne did the job without being too hot.

The recipe also called for plain diced tomatoes, but I had that can of
chipotle flavored on hand and decided to use it.

The chili was served on a bed of crumbled cornbread (equal parts flour
and cornmeal) that had been made with enough sugar to actually taste a
little sweetness.

--
Food is an important part of a balanced diet.

On Monday, December 23, 2013 7:43:40 AM UTC-5, sf wrote:
>
> 1 tablespoon oil
> 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
> 1 cup chopped onion
> 1 1/2 teaspoons Oregano Leaves
> 1 teaspoon Cumin, Ground
> 1 teaspoon Garlic Powder (or 2 teaspoons freshly chopped)
> 1 teaspoon cayenne (use more or less to taste)
> 1 can (15 ounces) black beans, drained and rinsed
> 1 can (15 ounces) great Northern beans, drained and rinsed
> 1 can (14 1/2 ounces) Chipotle tomatoes, undrained
> 1 cup chicken broth
> 1 cup frozen corn
> What I could have used but didn't:
> 1 fresh jalapeno, finely minced
> 1/4 cup chopped cilantro leaves (forgot I had it on hand)
> Note for calorie counters: I saut�ed the chicken in batches, which
> meant I needed to use 1T of oil with each batch.
> Heat haters can switch out the cayenne for sweet paprika or eliminate.
This looks very good. But I'd add some sweet paprika to make it more red. I'd leave out the cilantro if company is coming. Some people don't like it. But I sure do. The jalapeno needs to go in there.

On 12/23/2013 8:39 AM, A Moose in Love wrote:
> On Monday, December 23, 2013 7:43:40 AM UTC-5, sf wrote:
>>
>> 1 tablespoon oil
>> 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
>> 1 cup chopped onion
>> 1 1/2 teaspoons Oregano Leaves
>> 1 teaspoon Cumin, Ground
>> 1 teaspoon Garlic Powder (or 2 teaspoons freshly chopped)
>> 1 teaspoon cayenne (use more or less to taste)
>> 1 can (15 ounces) black beans, drained and rinsed
>> 1 can (15 ounces) great Northern beans, drained and rinsed
>> 1 can (14 1/2 ounces) Chipotle tomatoes, undrained
>> 1 cup chicken broth
>> 1 cup frozen corn
>> What I could have used but didn't:
>> 1 fresh jalapeno, finely minced
>> 1/4 cup chopped cilantro leaves (forgot I had it on hand)
>> Note for calorie counters: I sauteed the chicken in batches, which
>> meant I needed to use 1T of oil with each batch.
>> Heat haters can switch out the cayenne for sweet paprika or eliminate.

> This looks very good. But I'd add some sweet paprika to make it more
> red. I'd leave out the cilantro if company is coming. Some people
> don't like it. But I sure do. The jalapeno needs to go in there.


I do not think it's supposed to be red. There's no reason you can't
make yours red though.

I would add some diced poblanos, or roasted-and-peeled (or canned) green
chiles. I usually add frozen corn to my chili too.

Bob

On Mon, 23 Dec 2013 04:43:40 -0800, sf wrote:

> This is a meal with enough measuring and stirring that you can enlist
> help from a minor and it passed the visiting picky eater test as well.
>
That sounds like just the thing for the gray, drizzly weather we have
had. Something on the lighter side with a little spice would taste good
before all the soon-to-come rich Christmas food.

Tara

On Mon, 23 Dec 2013 13:31:27 -0600, Tara >
wrote:

> On Mon, 23 Dec 2013 04:43:40 -0800, sf wrote:
>
> > This is a meal with enough measuring and stirring that you can enlist
> > help from a minor and it passed the visiting picky eater test as well.
> >
> That sounds like just the thing for the gray, drizzly weather we have
> had. Something on the lighter side with a little spice would taste good
> before all the soon-to-come rich Christmas food.
>
Grandson wanted to make more cornbread on NYE, so I asked him if he'd
like that stew again and he said yes. I'll need to tone down the
cayenne a bit because I'll be feeding a couple of just turned/soon to
turn 3 year olds and one son in law whose digestive system can't
tolerate heat (reflux).

I think I'll turn those BEP into Texas caviar instead of making them
the main dish.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Sounds good thanks.