Kitch n Therapy

I love this recipe because it not only tastes great, but so easy.  Found in issue of Fine Cooking February/March 2008.

Serves 6 to 8

Ingredients:

2 Tbsp. vegetable oil

1 large oinion, cut into medium dice

2 Tbsp. ground cumin

1 Tbsp. chili powder

2 tsp. dried oregano

3 medium cloves garlic, minced

3 1/2 to 4 lb store-bought rotisserie chicken, meat removed and chopped

1 can (about 4 oz) diced mild green chilis, drained

1 quart over-salt chicken broth

Two 15.5 oz. cans white beans, drained

1 cup frozen corn

Directions:

Heat oil over medium-high heat in a 5 to 6 quart dutch oven.  Add the onion and cook, stirring, until tender, 4 to 5 minutes.  Add the spices and garlic and cook until fragrant, about 1 minute.  Stir in the chicken and chiles and then add the broth and 1 can of beans.  Bring to a simmer.  Reduce the heat to low and simmer, partially covered and stirring occasionally, util the flavors blend, about 30 minutes.  Meanwhile, puree the remaining can of beans in a food processor.  Stir the pureed beans into the chicken mixture along with the corn.  Continue to simmer to blend flavors, about 5 to 10 minutes longer.  Ladle into bowls and serve.

Serving suggestions:

If you like, serve the chili with any combination of the following:  Tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chilis, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges.

Basic recipe from Wholefoods.

Ingredients:

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped , chopped
1 green bell pepper , cored, seeded and chopped
2 jalapeños , seeded and finely chopped
2 cloves garlic , finely chopped
1 pound ground white or dark meat turkey
1 can diced tomatoes, with their liquid
1 can pumpkin purée
1 cup water or vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper , to taste
1 can kidney beans , rinsed and drained

Directions:

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.  Serve with sour cream, cheese and cilantro as garnish.

What You Need To Make Chili

Instructions: