I’m doing it! I’m slowly converting my chili-hating 9-year-old into a chili-loving fan!
First it was a simple ground turkey chili with corn. Last week he tried it hesitantly and ate it for dinner declaring it wasn’t his favorite but “he’s not a kid anymore so he can eat things he doesn’t really like.”
Hold the phone… those are HIS WORDS!
Anyway, this week I decided to push the chili envelope and make a simple, chicken chili. Nothing too spicy or crazy. Just simple flavors and ingredients.
He tried it and knew I was waiting for his reaction. With my back turned to him he said, “Well, I won’t say I DON’T like it.”
Then came the kicker…
“Can I have some more?”
YES! I made a happy face before I turned and then controlled my reaction and just said, “Sure, glad you like it.”
I then snuck this photo while he was eating because he’s not as much of a willing participant as he used to be in my blog endeavors.
I can’t believe how big he’s getting. It’s crazy!
Anyway, I absolutely LOVED it and ate the rest for lunch yesterday. It’s such a great meal on these cold winter days.
Here’s what I did…
- 1 tbsp olive oil
- 1 sweet onion, chopped
- 3 cloves of garlic, minced
- 4 boneless chicken thighs, cut into small chunks (this is easy to do when the chicken is still slightly frozen)
- 1 tbsp ground cumin
- 1 tbsp oregano
- 1 tsp ground sage
- 4 cups chicken broth (I used homemade)
- 4 oz can mild green chilies
- 1 can (15oz) great northern beans, drained and rinsed
- 1/3 cup (40g) oat flour (for thickening – Another flour may work or even just a bit of corn starch)
Heat the oil in a pot and sauté the onion and garlic. Add the chicken and spices. Cook until no more pink is seen on the chicken. The bottom of the pot may stick a little. That’s OK, we deglaze with the broth.
Add the broth and scrape all those tasty bits up from the bottom. Bring everything to a soft boil and add the green chilies and beans.
I like a thicker sauce so I decided to mix in a little oat flour. Whisk the oat flour with a bit of water and add the paste to the pot so it dissolves evenly. Continue to lightly boil for 10 minutes or so and then lower to a simmer until you are ready to eat. Mine simmered only about 20 minutes and it was yummy!
I added sliced avocado to mine and it was a great addition! But I didn’t even try to go there with Ryan. Baby steps, right?
Here’s the nutritional info per cup (pictured) but I ate 2 cups for a complete meal.
|Servings||Amt per Serving|
|235||6g||5g||old: 4||new: 6|