After Thanksgiving Meals: Chicken (or Turkey) Chili
One of my favorite meals to make for a crowd is black bean chicken chili. It makes enough food for 8 people and it freezes well. Sometimes, when I’m making a batch of this chili, I’ll double or triple the recipe, so I have plenty to freeze. I made a bunch a couple of weeks ago and we’ve had it multiple times since. Just last night we took some out of the freezer and enjoyed it for dinner with our friend, Mimi.
In thinking about Thanksgiving meal planning, there are many meals beyond just the actual Thanksgiving dinner that need to be planned. While I’m on the Eastern Shore this week with my family, we’ll be having chili one night and Alden’s pork barbecue another evening. I originally found this chicken chili recipe on Glutenfreeda, (a great database of gluten-free recipes) but have since committed it to memory because I’ve made it so many times. It’s delicious with chicken, but would also be a great use for leftover turkey. I like it for a post-Thanksgiving meal because it’s easy, no major clean up and you can eat it on your lap while watching football.
The spices and stewed tomatoes add great flavor to the chili and it feels like you’re eating a hearty meal, even though it’s healthy and low-fat. The onions and garlic are also a great component to the dish. (Feel free to add extra garlic if you’re a garlic lover like me!)
- 2 teaspoons olive oil
- 2 onions, chopped
- ¼ cup chili powder
- 1 ½ teaspoons oregano
- 1 ½ teaspoons cumin
- 3 cups GF chicken stock or chicken broth
- 3 garlic cloves, minced or chopped
- 2 16 oz. cans back beans, rinsed and drained
- 1 14.5 oz. can stewed tomatoes, undrained
- 3 cups cooked chicken, diced (or leftover turkey)*
- cheddar cheese, grated
- sour cream
* I cook my chicken for this recipe one of two ways. I’ll either buy boneless chicken breasts and cook them on the stove top or if I have the time, I use bone-in, skin-on chicken breasts and cook them in the oven. Preheat oven to 375 and put the chicken in a pyrex dish. Drizzle in olive oil and salt & pepper. Bake for about 45 minutes. Let cool a little and then start to dice. Chopping the chicken and onions takes awhile, particularly if you’re making a double batch but it’s the bulk of the labor for this recipe.
Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes, until soft. Add chili powder, oregano, cumin and garlic. Saute for another 30 seconds.
Add the chicken broth, beans and tomatoes. Bring to a boil, reduce heat and simmer for 30 minutes. Stir in the chicken and simmer for another 15 minutes. Adjust seasonings to taste with salt and pepper. Feel free to use some hot sauce or red pepper flakes as well. I usually just go with extra chili powder.
Serve with cheddar cheese and sour cream. Enjoy this chili with warm cornbread. David likes to actually put the cornbread in the chili while I prefer cornbread with honey on the side. Another delicious meal where even gluten-eaters won’t miss their gluten!