Prep Time: 15 minutes, Cook Time: 35min minimum, up to an hour for best results.
Ingredients:
Tools:
Instructions:
These two preparations can be done simultaneously. The chicken can be cooking while the soup portion is being prepared.
Chicken prep (Tofu/veggies)-
1)Place skillet over medium high heat, oil pan as needed.
2)Mix all the seasoning and herbs (except Bay) together in a bowl.
3)Clean, rinse, and pat chicken breasts clean and place on a clean surface.
4)Lightly sprinkle some of the seasoning mix on the chicken on both sides.
5)Place chicken in hot skillet and let sear for 3-4 minutes on med-high heat, flip chicken and sear for an additional 3-4 minutes. Turn heat down to medium and let cook through (about 10-12 minutes total depending on thickness of chicken breast.
6)Once chicken is cooked through place on a clean platter and let rest for 5 minutes.
7)Chop, Shred, or slice chicken into desired bite size chunks.
Chili prep-
1)Add 1-2 Tbsp of oil to pot over medium heat.
2)Add chopped onion, green pepper, and garlic to pot. Saute until onions are translucent
3)Add Corn and beans to pot and mix well.
4)Add spice mixture to veggies and saute for about 2 minutes to let veggies absorb flavor.
5)Add Bay leaf.
6)Add tomatoes, tomato paste, water, and wine.
7)Stir well and heat to a slow boil, then simmer approx. 10 minutes.
8)Add prepared and cut chicken to the recipe and stir well.
9)Cook on med-low heat for an additional 10 minutes.
10)Taste for seasoning. Add extra seasoning as needed to taste.
Tips: the longer this recipe stew together, the better the flavors mix. This chili requires no thickening agent as the starch from the vegetables and beans add the perfect amount of starch to thicken as it cooks and reduces.