Chili is such a yummy dish and is so easy to put together. This unique recipe, from Kitchen Confidante, uses quick cooking chicken breasts, pinto beans, and peanuts. I know that chili-purists say that beans have no place in a classic chili but I love how they add texture & flavor (and I’m from NY so that’s how we roll).
(recipe & image from Kitchen Confidante)
2 skinless boneless chicken breasts
1 1/4 cups chicken broth
1 14.5-ounce can fire roasted diced tomatoes with green chiles (I like the one from Muir Glen Organics)
1/2 yellow onion, diced
2 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted peanuts
1 teaspoon ground cumin
2 tablespoons olive oil
2 15-ounce cans pinto beans (I used chili beans in sauce)
chopped fresh cilantro
In a small sauce pan, poach the chicken breasts: cover the chicken with water, season with a little salt and pepper, and bring to a boil over medium-high heat. Lower the heat and simmer for about 15-20 minutes, until the chicken is fully cooked and tender.
While the chicken is poaching, purée the chicken broth, the diced tomatoes with green chiles (and the juices), onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth.
Heat olive oil in a medium saucepan over moderately high heat. Carefully pour in the sauce and bring to a boil. Let it boil uncovered for 5 minutes, stirring occasionally.
While the sauce boils, shred the chicken. Stir the shredded chicken and beans with their sauce into chili, reduce heat to simmer, covered, for 10 minutes.
Serve immediately, garnished with cilantro and sour cream, if desired.
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