October’s Guest Test Kitchen comes to you from my undergraduate college friend Kate. She’s a North Carolina girl to her core, and I always loved her for that. Although she and Amir never crossed paths at UNC, I have no doubt they would have gotten along well. Kate was and still is, of course, a fun and bubbly spirit, and most recently, I have become aware of her love for food and cooking. I’m not sure how she finds time while juggling a life of law school, but that makes her even more amazing. A few months ago, we went back and forth on Facebook about healthy meals and cookbooks, and it dawned on me that she would be the perfect person to ask for a recipe spotlight on this blog. Kate’s here to share with you her five star chili recipe for the fall.
“I have always been a chili purist. Every year for Christmas Eve dinner, the whole family gets together and eats my dad’s chili – beefy, spicy, delicious, stir-the-pot-for-hours chili. And never one to veer from tradition, it would be highly unusual for me to appreciate any other version…..except for this one.
This chili is fantastic for more than one tasty reason. Despite the fact that most of the ingredients come straight from the cabinet (and are easy on the wallet!), it has a fresh taste, with none of the general heaviness that rides tandem with your same-ole’ chili recipe. Maybe best of all, this chicken chili takes almost no effort of any kind. Sure, take your time and enjoy the process, but in the end, this is pure drop-and-wait cooking at its best.”
Crock-Pot Chicken Chili – Serves 6
1 medium onion, chopped
14.5 ounces black beans, slightly drained but not rinsed
14.5 ounces pinto beans, slightly drained but not rinsed
14.5 ounces kidney beans (either white or red will be fine)
8 ounces tomato sauce
29 ounces diced tomatoes with green chilies
1 tablespoon minced garlic
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
1/4 teaspoon cayenne pepper*
Pinch of kosher salt
3 whole chicken breasts, boneless and skinless
Fresh chopped cilantro, for garnish
Shredded cheddar cheese, optional
1. Add chopped onion to the slow cooker, followed by the beans, tomato sauce, tomatoes and garlic.
2. Stir in taco seasoning, cumin, chili powder, cayenne and salt. Give it all a good stir, without breaking up the beans.
3. Place three boneless, skinless chicken breasts on top of the mixture. Cover and set the slow cooker to 10 hours on Low or 6 hours on High. Fourty-five minutes before serving, remove the chicken breasts and shred with two forks before stirring back into the chili.
4. Before serving, top with cheese and cilantro to taste.
*For medium heat, adjust according to taste!
Click HERE for the printable recipe.
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The Duo’s Ethnic Exploration: Thai
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