Chicken Chili Recipe:Ingredients:
- 1 lb raw chicken (deboned), chopped.
- 1 12-16oz bag of beans-prefer white/navy (may use canned-skip soaking process)
- 4 large carrots, chopped
- 1 large onion, chopped
- 4 cups kale or other greens, chopped
- 2 cloves garlic, smash, peel, chop
- 1/4 cup chili powder
- 3 Tbsp Cumin
- 2 tsp paprika (cayenne or other pepper, optional)
- Salt (preferable Sea Salt-for better quality and flavor) to taste. I use approximately 1 1/2 tbsp per large pot. Yum!
Follow soaking instructions on bean package. When beans are ready, strain out and pour into large stock pan. Fill pan with water, to cover beans over 1". Cover pan. Bring to a boil and turn down to Medium heat for 15 minutes. Add chicken and all vegetables. Stir in spices. Turn heat down to Low and simmer until beans and chicken are tender (approximately 2 hours). Stir, occasionally.**Salt! If you use Sea Salt you do not have to worry so much about salt intake, as it is much healthier for you and we need salt!
I do not recommend using canned chicken! It will lack the depth of flavor that fresh chicken brings. To add even MORE flavor, you could also boil the chicken ahead of time, remove chicken, strain, and return chicken to the pan (removing any bones, first). Then, use that stock to start your chili. **Do not hyper-boil your beans. Be sure to follow the heat and timing directions. If you cook beans to hot/quickly, they may disintegrate.
Honey Corn Bread:
- 2 cups corn meal
- 1 cup white flour (can substitute rice flour + 1/2 tsp addtl baking powder)
- 1 1/2 cup milk
- 2 eggs-unbeaten
- 4 tsp baking powder
- 1/4 tsp Salt (Sea Salt, preferably)
- 4 tsp honey
- 1 tsp vanilla extract (real, not imitation!)
- 1/4 tsp nutmeg
- 1/2 stick butter-for serving
- Additional honey-for serving
Preheat oven to 425 degrees. Butter bottom and sides of 9 x 12" glass pan. In large bowl, whisk together all dry ingredients. Then, add all wet ingredients to the bowl. Stir, GENTLY, just until mixed. Pour batter into pan and bake at 425 degrees for 25-28 minutes. Remove from oven when sides are slightly brown and a toothpick inserted in center, comes out clean. While hot, place pats of butter on top and swipe around until melted in the cracks. Top with honey to serve. After cooled, covered and store in refrigerator 3 days.
Using a glass pan will help to prevent burning on the sides. Do not beat eggs, just fold into the batter with a spoon when adding to the wet ingredients. Don't overcook...dry corn bread will fall right apart. Serve warm.