If you have leftover chicken or turkey meat this is a great recipe to use up bits of meat hanging around in the fridge, but it’s so good you might want to cook a bunch of extra chicken just to make this chili the next day.
This is a fix and forget kind of recipe—a little love on the stove top, then a long, slow bubble in the oven while you find other things to do. Using dark chicken or turkey meat is best because it will stay more moist. Serve the chili with steamed rice and bowls of fresh coriander, cheese, sour cream, and finely chopped red onion to sprinkle over top. For the spice lovers, put a bottle of hot sauce on the table.
2 red onions, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1 leek, white and light green parts sliced
1 sweet red pepper, cored, seeded, chopped
1 sweet yellow pepper, cored, seeded, chopped
1 fresh jalapeno pepper, cored, seeded, minced
1 fresh red chili cored, seeded, minced
1 small bunch fresh coriander, stalks and leaves separated
1 tsp cumin
1 heaped tsp smoked paprika
1 heaped tsp honey (optional)
3 tbsp white wine vinegar
1 1/4 lb cooked, shredded chicken or turkey meat or cooked bonless skinless chicken thighs, shredded
salt and pepper
28 oz can chopped tomatoes
14 oz can chopped tomatoes
19 oz can white kidney beans or chickpeas, drained and rinsed
juice of 2 limes
Shredded Cheddar cheese
Red onion, finely chopped
The coriander leaves from above
Pre-heat your oven to 350 F
In a large skillet, sauté onions and leeks until they are clear and softened, about 5 minutes. Stir in the garlic and continue to cook over medium low heat until fragrant, but don’t let it brown. Finely chop the coriander stalks and add them along with the carrot, peppers and chili, continuing to sauté for another 5-6 minutes until softened. Sprinkle the cumin and paprika over top and cook, stirring, for another 2 minutes.
Add the vinegar and honey at this point, stirring well to make sure the vegetables are well coated. Pour in the tomatoes, stirring to bring up any bits off the bottom of the pot, then add the beans and turkey or chicken and give it a good stir. Taste for salt and pepper, then either put the pot in the oven (if it’s oven proof), or transfer the lot to a large casserole dish and cover before putting it in the oven to let it bubble away for a good 2 hours.
Take the dish out of the oven and give it a good stir before letting it sit on the stovetop for about 10 minutes or so to cool, then ladle into bowls. Set out with all the toppings and let everyone top their own.
Makes 6 servings
Adapted from Jamie Oliver.com