Basil Chicken Chili

Enter January: the coldest month of winter, when holiday hangovers give way to football playoff parties where hearty comfort foods and game time snacks force a showdown with our New Year's resolutions.

Lucky for us, there's Basil Chicken Chili.   Hearty and substantial, it takes the chill out of any winter's day and fits right in on any gametime menu.

Best of all, at less than 350 calories per serving, it takes the guilt out of your guilty pleasure.  


What you'll need:

2 tbsp Olive Oil
1 med Onion, coarsely chopped
1 clove Garlic, minced
2 lbs Ground Chicken
Black pepper, Kosher salt, Cumin, Paprika, Chili powder
2 Green Onions, chopped
1 Green Pepper, large dice
1 Red or Orange Pepper, large dice
1 can each Black Beans, Kidney Beans, Pinto Beans, drained

28 oz can Tomatoes, crushed or diced
1 can Tomato Paste
as needed Chicken Stock
1/2 oz Basil (fresh)

Note about ingredients:

This is chili, which by definition allows you to do pretty much anything you want.  Don't like beans?  Don't use them.  Like some kinds of beans but not others?  Use the kind you like.   Want more veggies?  Throw 'em in.   Salt restriction?  Skip it...the canned beans have enough.  For that matter, use dried beans instead of canned.    Like more garlic?  Go for it.  Ditto for red pepper flakes, hot sauce, or whatever else makes you happy.   

Just do it:

Heat olive oil in dutch oven or large deep skillet over medium heat.  Add onion and garlic and saute until onion just begins to soften. 

Ground chicken is leaner and less flavorful than ground beef, so generously season with cumin, paprika, and chili powder before adding it to pan with onions and garlic.  Cook over medium heat, breaking up chunks with spoon, and continuing to season until chicken begins to brown but still has firm pink center. 

Add peppers, green onions and any other veggies and let cook until peppers begin to soften...about 3 minutes.  

Stir in drained beans and let cook for a minute or two before adding canned tomatoes.

Cover and let cook over medium-low heat until vegetables begin to release their liquids and then stir in tomato paste.

Cover again, reduce heat to low and let cook for another 15 - 20 minutes.  Adjust seasonings to taste.   If chili seems to thick, add 1/4 - 1/2 cup chicken stock and stir to combine. 

Let simmer for additional 15 - 20 minutes and adjust seasonings to taste.   


Tear or finely chop basil and slowly stir into chili.  

Keep warm until ready to serve.






What to drink:

Even the QueenCity Wino knows that chili goes best with beer.  I prefer a dark Mexican like Negra Modelo or Dos Equis Amber.    If picking wine, I'd look for something spicy but not overly tannic...a rioja (tempranillo) or a carmenere would do the trick.   Enjoy!