Spring Chicken Chili

 

You’ll be feeling like a spring chicken yourself after you try a bowl of this chicken chili, a lighter version of the classic comfort food. The spiciness here comes from layers of flavour that create delicious heat rather than just scorching the taste buds.

 

Spring Chicken Chili

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By The Grateful Plate Serves: 4
Prep Time: 10 mins Cooking Time: 20 mins

You’ll be feeling like a spring chicken yourself after you try a bowl of this chicken chili, a lighter version of the classic comfort food. The spiciness here comes from layers of flavour that create delicious heat rather than just scorching the taste buds.

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 lb ground organic chicken or turkey
  • 2 tsp chile powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne pepper (optional)
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 pickled (or fresh) jalapeno pepper, minced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 15 oz can of 6 bean medley, drained and rinsed
  • 500 ml jar of salsa, mild-medium heat
  • 3 cups fresh spinach leaves

Instructions

1

In a large pot on medium-high, heat 1 tbsp olive oil. Add chicken, chile powder, oregano, cumin, salt and cayenne and cook, stirring constantly and breaking up the meat with a wooden spoon until no longer pink. With a slotted spoon, remove the chicken mixture to a bowl and set aside.

2

In the same pot where you cooked the chicken, add the other tbsp of oil. Saute onion, celery, jalapeño and garlic for a few minutes, stirring constantly, until onions and celery begin to soften.

3

Return chicken mixture to the pot. Add broth, beans and salsa. Bring the chile to a gentle simmer, stirring occasionally, and cook until heated through. Toss spinach leaves in and stir just until the spinach has wilted. Serve immediately. Store leftovers in the refrigerator.

 

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