Chicken Chili

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

INGREDIENTS

• 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)

METHOD

1. Add spices to ground chicken and heat in a skillet until well browned. Once chicken is browned, transfer to a large pot.
2. In the same skillet, set heat to medium and add olive oil.
3. 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.
4. 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.
   
5. Transfer vegetables to sauce pan and close the lid (they will continue to steam).
6. In the mean time, pour the jar of tomato pieces (or sauce) into the skillet and heat until bubbling.
7. Add the tomatoes to the saucepan and give everything (meat, vegetables, and tomatoes) a big stir.
8. 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.
9. 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!