Santa Fe Roasted Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This meal was chosen by one of my clients that is trying to go gluten-free. I adapted it from gluten-free goddess blog (her recipes are fantastic, btw!) An easy chili recipe that features torn pieces of chicken, white beans and roasted green chiles for a Santa Fe twist. Read more . Lime adds a bright, fresh accent. I'm attempting her gluten-free vanilla cupcakes with mocha frosting recipe tomorrow morning so stay tuned :-) Ingredients:
1/2 a roasted organic chicken (about 2 cups) - hand torn looks nice |
1 tablespoon olive oil |
1 medium sweet onion, diced |
2 cloves garlic, minced |
1 teaspoon ground cumin, or to taste |
1 teaspoon ground chipotle pepper, or to taste |
1/4 teaspoon cinnamon |
1 garnet yam, peeled, diced |
2 15-oz. cans organic navy beans, undrained |
1 28-oz. can muir glen organic fire roasted tomatoes, with juice |
1 roasted green chili- such as pasilla or anahiem, seeded, peeled and diced |
1 tablespoon balsamic vinegar |
a small drizzle of agave nectar |
water, as need |
juice of 1 lime, or to taste |
sea salt, to taste |
Directions:
1. Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.
2. Add the diced sweet potato, beans, tomatoes, green chiles, balsamic vinegar, and agave. Stir gently to combine it all.
3. Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.
4. Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.
5. Warm through and serve when you are ready. If the chili thickens too much thin it with water; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.
6. Serve in bowls with a wedge of lime.
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