I love Latin and South American food. Chili, empanada, paella, plantain, tortilla, avocado… I could go on and on. My favourite is my Zia’s Ecuadorian rice with chicken. (One day I hope I can share that recipe.) This week I had a craving to make chili, so I threw this recipe together on a whim– it turned out so well that I have to share it!
I know chicken is not the standard chili meat, but it’s what I had on hand and I am all about being creative with what I have. Also, I could not resist trying out my brand new meat grinder which my loving husband bought for me (by my request!). The result of my creativity is a very satisfying chili, full of wholesome ingredients. Feel free to add more spice to this chili. I prefer my food on the mild side, but my husband was reaching for our homemade hot peppers!
Serves: 4 people
- 1 lb. chicken breasts, ground
- 1 tbsp. cumin
- 1 tbsp. chili pepper flakes
- 1 tsp. oregano
- 1 tsp. parsley
- 2 tbsp. extra virgin olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, chopped
- 4 carrots, chopped
- 1 yukon gold potato, chopped
- 1 small zucchini, chopped
- 1/2 cup peas
- 1 L jar tomato pieces (or tomato sauce)
- Add spices to ground chicken and heat in a skillet until well browned. Once chicken is browned, transfer to a large pot.
- In the same skillet, set heat to medium and add olive oil.
- Once the oil is heated, add onions and simmer for about 3 minutes (stirring frequently). Add garlic and continue to simmer until onions are translucent.
- Gradually add the other vegetables, one type at a time, stirring frequently to ensure even heat distribution. This whole process should take no more than 10 minutes.
- Transfer vegetables to sauce pan and close the lid (they will continue to steam).
- In the mean time, pour the jar of tomato pieces (or sauce) into the skillet and heat until bubbling.
- Add the tomatoes to the saucepan and give everything (meat, vegetables, and tomatoes) a big stir.
- Simmer the chili for at least 1 hour, stirring every 15-20 minutes, or whenever you remember. Add water as needed, if you notice the chili becoming too dry. I had a lot of time this day so I simmered my chili for 4 hours on a low heat. The longer you let it simmer, the better the flavour will be.
- Remove from heat and let stand for about 10 minutes before serving.
Serve with baked ripe plantain chips. I haven’t mastered this recipe yet, but I will definitely share it when I do. Don’t forget to play the Gipsy Kings or other fun Latin music while you eat this chili!