YUM! This was some warm, spicy, delicious chili!! ......shared with me by Barbara, the nurse practitioner at my dad's office in P.A. She gave me this recipe when I was home in December. My mom told her about my diet and she gave me this amazing recipe. How sweet!
I'm glad she did, b/c this is yummy! - really filling & delicious. If you need some warming & spicing up, this will definitely do the trick!
Barbara's Mushroom & Chicken Chili
I only had to make 2 substitutions here - I just eliminated the tomatoes & the chili powder - if you can have 'em, use 'em!!
Barbara's Recipe I used
2 Tbsp. vegetable oil same
1 lb. boned/skinned chicken breast, cut into 1/2 inch chunks same
1 cup chopped onion same
4 tsp. chili powder adobo seasoning
1 and 1/2 tsp. ground cumin same
1 tsp. minced garlic same
2 lbs. fresh white mushrooms, quartered same
1 can crushed tomatoes 1 sm. jar pmientos & 1/2-1 cup water
2 cans red kidney beans, rinsed & drained same
1 tsp. salt same
1. In a dutch oven or large soup pot heat up oil. Add chicken & cook until golden brown, stirring occasionally. Barbara said about 5 minutes - mine took a little longer.
(You could also use tofu or crumbled seitan here if you want to eliminate the meat:)
2. Add onion & cook, stirring for about another 4 minutes.
3. Stir in chili powder, cumin, & garlic. Cook & stir about minute until it gets fragrant (smells delicious:)!!
4. Now add in mushrooms, beans, tomatoes, & salt.
Bring to a boil & reduce heat & simmer covered for about 10 minutes. Then uncover and simmer for another 15 minutes until everything is blended and the sauce starts to thicken.
Barbara serves hers with grated cheese (maybe some cheese substitute??), shredded lettuce, & sour cream. We just had ours in some bowls w/ a little gluten-free cornbread & it was REALLY delicious!!
Thanks Barbara!! This chili is great! ENjoy ~
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