I would like to introduce everyone to a friend of mine and food blogger Alison. We met four years ago in Toronto, both of us were part of a mother's group called "MomVet". While Alison has moved to Calgary we still keep in touch. Both of us have recently started blogging about our separate passions - food and fashion.
This is a very special post to the readers of my “Chic” friend Iva. As the cold weather begins to roll in (already here in Calgary) I invite you to stay warm with my Creamy Chicken Chili. The recipe is really a meal in a bowl with chicken, white beans, peppers, sweet corn all in a velvety broth with a little heat.
I started my recipe
sharing blog called The Sticky Kitchen earlier this year as I work
on a cookbook that is all about cooking with friends. My hope is that the sticky kitchen recipes
will entice you to cook more; include friends and kids in the preparation, which
will ultimately increase your enjoyment of healthy foods.
Make your Creamy
Chicken Chili ahead of time and put it in the fridge so the flavours meld
together to warm our insides like a nice warm scarf on a cold fall
morning.
Creamy Chicken
Chili
Ingredients:
1 tablespoon canola
oil
1 large onion, diced
5 cloves garlic,
minced
3 boneless, skinless
chicken breasts, cut into bite size pieces
3 cups chicken broth
+ more if needed
1/2 cup white wine
1 tablespoon cumin
1 tablespoon dried
cilantro leaves
1/2 teaspoons cayenne
pepper
1 teaspoon kosher
salt
1 yellow pepper,
diced
1 green pepper, diced
1 28 oz can navy
beans, rinsed and drained
3 cups corn (fresh or
frozen)
2 cups milk
1/3 cup all purpose
flour
Optional
toppings: fresh cilantro, shredded
cheese like Monterrey jack or old cheddar, diced jalapenos, tomatoes, whatever
you like.
Instructions:
1.
Heat your Dutch oven on medium heat, add oil and then onions. Stir constantly and cook for approximately 3
minutes until onions begin to soften.
2.
Add in minced
garlic and chicken and cook another 5 minutes.
3.
Add chicken
broth, wine, spices, peppers, beans and corn and bring to a boil.
4.
Reduce heat to
low and simmer for another 30 minutes.
5.
In a small
bowl whisk together milk and flour and add to chili and continue heating until
it begins to thicken. To insure there
are no clumps you can pour mixture through a strainer into your pot.
6.
Taste and
season chili with extra salt and/or cayenne if you like it spicy. Add additional broth if your chili gets too thick.
7.
Garnish with
favorite toppings just before serving or let your family add their own.
I would like to thank Alison for sharing such a great recipe with us. Very appropriate for the weather we are having in Toronto today (and for many more to come). I should be ready to unveil my post on Alison's blog so come and see what I'm wearing. If I'm not there you can check later. I'm not going anywhere...except maybe Costco and the outfit is very appropriate.My giveaway is still on, it closes on the 15th of November. You must "Like" Yoga Jeans on Facebook and comment on a blog post. Easy. Giveaway is open internationally and you chose any Yoga Jeans you fancy. Good Luck!
