It’s another cold and dreary day in Chicago (yes, Cali friends, I’m missing Cali right now!), so it’s a perfect day for chili. This is a super easy recipe and I have made it for Jeff (who says it is now one of his favorite recipes that I make) and friends who raved and asked for the recipe. I actually found it in Good Housekeeping – a long road trip leads to reading a lot of random magazines!
Before I get to the recipe, for those who don’t cook, restaurant.com is back with another 70% off special (seriously, how do these people make money!?!?). Just go to restaurant.com, enter your zip code and use the promo code FEAST when you go to check out and you’ll get 70% off (that makes those $25 gift certificates just $3!). This promo code is only good until April 18. Thanks, Debbie, for the tip. Everyone keep those tips and suggestions for the blog coming!
Enjoy and if you’re in a not yet spring climate, stay warm!
- 4 teaspoon(s) olive oil
- 2 pound(s) ground chicken or turkey (we prefer the turkey)
- 1 medium onion, chopped
- 1 clove(s) garlic, crushed with a press (or 2 tsp of the already chopped kind)
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground red pepper (cayenne)
- 1 jar(s) (16 ounces) mild salsa verde
- 2 can(s) (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
- 1 can(s) (14 to 14 1/2 ounces) reduced-sodium chicken broth
- 2 tablespoon(s) fresh cilantro leaves (this is for garnish – not a necessity)
- In 6-quart pot, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken or turkey with 1 teaspoon salt. Add pot in 2 batches, and cook 6 minutes per batch or until meat is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch. With slotted spoon, transfer meat to medium bowl once it is done.
- Add remaining 2 teaspoons oil with onion and garlic to pot, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth, and browned meat; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.