chipotle chicken chili

Ohhh, Texas weather. Last week it went from warm and sunny to snow(!) to ice and back to sorta kinda warm. And now it's freezing again. Sigh.

While I am SO ready for full-on warm spring weather, there is one thing I love about the cold hanging around a bit longer: hearty, soul-warming comfort food, of course. This chipotle chicken chili from Ree's newest cookbook is about as good as it gets for a chilly night. The chipotles lend a perfect warmth and the squeeze of lime at the very end brightens it up just right. This is like a hug in a bowl.

Chipotle Chicken Chili (adapted from The Pioneer Woman)
10-12 servings

you'll need:
2 tablespoons olive oil
4 garlic cloves, minced
2 lbs. boneless, skinless chicken breasts, cut into small pieces
one 12 oz. bottle of beer (I used Corona)
one 14 oz. can diced tomatoes
3 chipotle peppers in adobo, minced
one 14 oz. can black beans, drained and rinsed
one 14 oz. can pinto beans, drained and rinsed
one 14 oz. can kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons kosher salt
5 corn tortillas, torn into small pieces
juice of 1 lime
for serving: sliced avocado, cheddar cheese, lime wedges

Heat olive oil in a large pot over medium-high heat. Add the onion and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds.

Add the chicken and cook until browned on all sides, about 5 minutes. Pour in all but 1/4 cup of the beer, then add the tomatoes, chipotle peppers, and the beans. Add the chili powder, cumin, and salt, and stir everything to combine.

Bring the chili to a boil, the reduce to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, stirring occasionally. Stir in the remaining 1/4 cup of beer and the lime juice. Simmer for another 10 minutes. Serve piping hot with avocado and cheese on top. Yum!

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crockpot vegetarian quinoa chili

As the weather cools down and the holidays start approaching, there's a bounty of comfort food and dessert recipes. And while I am not one to mind that at all, I find that I need some inspiration for lighter, healthier meals this time of year. If you're feeling the same way, this dish is for you; and even if you're not feeling the same way, this dish is for you!

This is honestly one of my favorite chilis I've ever made, plus it's vegetarian, healthy, and so easy you'll think you forgot to do something. The directions go something like this: put everything in your crockpot, walk away for as long as you want, ladle into bowls and top however you like. How great does that sound? And if you're worried about serving this to any carnivores in your home, don't be; my meat-loving husband devoured two bowls of this with nothing but high praise. :)

Crockpot Vegetarian Quinoa Chili
serves 6

you'll need:
3 cloves garlic, minced
1 onion, diced
1 cup uncooked quinoa, rinsed
2 (14.5 oz.) cans diced tomatoes with green chiles
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups vegetable stock
for garnish: shredded cheddar cheese, sour cream, cilantro, avocado

Place all ingredients (except garnishes) in slow cooker and stir together. Cook on low for 6-8 hours or on high for 3-4 hours.

To serve, ladle into bowls and garnish as desired. Enjoy!

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