 I love healthy catering clients. I am so glad that we as a company are getting more calls for healthy and energy filled foods. It makes me so happy because I know the health concious client is going to continue to be enthused about what we offer. Today, we made the best and I mean best chicken chili for one our client's lunches tomorrow. When we are catering a client lunch with chicken chili, it is much better to cook and cool for a day or even two days. We do that with our pasta sauces and lentil soups too.I am not a nutritionist or a vegan or vegetarian. I personally demand a lot from my body in the form of running and I love the energy foods. The Chicken Chili that Manolo made for us today taste great, it isn't overly filling and it is full of beans and lean protein. It is nothing like the chili (which I also love) made with ground beef. There is almost no hint of grease or oil and I know the fat content is super low. I am putting his recipe down below on this blog because I hope you will try it. It is going to carry you through your long distance run or your day of skiing. I am going to use it to get my kids to stop those after school snacks that wind up being empty calories. Bon appetite His source for this recipe is Barefoot Contessa and his momma. Chicken Chili Printer-Friendly Version Ingredients: 3 boneless, skinless chicken breasts Salt and pepper 4 cups chopped yellow onion (2-3 onions) 2 tbsp. olive oil 2 cloves garlic, minced 3 bell peppers (I used 1 red, 1 orange and 1 yellow) 1 tsp. chili powder 2 tsp. ground cumin ¼ tsp. red pepper flakes ½ tsp. cayenne pepper ½ tsp. oregano 1 chipotle chili in adobo sauce, finely diced 2 tsp. kosher salt 1 quart whole peeled tomatoes in puree, not drained 2 pints of black, pinto and kidney beans, drained and rinsed Directions: Heat the olive oil in a large stockpot over medium-high heat. Sauté the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally. Stir in the shredded chicken and the beans, and allow to simmer for an hour. |
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