Butternut Squash, Interrupted

Marie,

I interrupt our Butternut Squash series to bring you that yummy Chicken Chili recipe you've been begging asking me for. This recipe was inspired by the Barefoot Contessa's recipe for chicken chili, but I changed it to fit what I had on hand (and to add beans, which I think all chili should have). What I love about this recipe is that you actually roast the chicken before adding it to the chili itself. Boy, does this ever give it a rich taste! You won't be sorry you took the extra time and effort to roast the chicken. Seriously. It was so good.

I think this will be a good fall and winter recipe to have on hand. You mentioned it was getting colder in Illinois so this should warm you right up! I served this with some gluten-free cornbread and salad for a nice hearty dinner.

Roasted Chicken & Black Bean Chili

2 yellow onions, chopped

4 tbsp extra virgin olive oil + more for chicken

3 cloves garlic, minced

2 red bell peppers, chopped

1-2 tsp chili powder

1 tsp cumin

1/2 tsp red pepper flakes

2 tsp salt, or to taste + more for chicken

2 28oz cans of whole fire-roasted tomatoes, undrained (Muir Glen brand)

1 large can of black beans

2 whole organic chicken leg/thighs, bone in, skin on*

Freshly ground black pepper

Corn chips, cheddar cheese and/or sour cream as topping

Preheat oven to 350 degrees.

Rub chicken with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast chicken for 35-40 minutes, until just cooked. While the chicken is roasting, cook the onions over medium-low heat for 10-15 minutes, until translucent. Add garlic and cook for 1 more minute. Add bell peppers, chili powder, cumin, red pepper flakes, and salt. Cook for 1 minute. Crush the tomoatoes by hand or in the food processor and add to pot. Add black beans. Bring to boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

When the chicken has cooled, separate meat from bone and skin and cut into 3/4 inch chunks. Add to the chili ans simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat before serving.

*In the last two recipes I've specified purchasing organic chicken. Personally, I think meat is something we should not skimp on when it comes to buying organic. And with pasture animals like beef, lamb, buffalo, etc--we should opt for the organic, grass fed option. Anymore, if I can't get the best meat (organic and grassfed) I just make a vegetarian dish instead. Not only is this the healthiest option for our bodies, it really is the best option for the environment, the animals and our economy. But that's a whole other post. In the meantime, you should really see Food, Inc. Make Drew watch it too!

Stepping off soapbox now.

Hope you love the chili as much as I did. Wish we could share a bowl together! Soon enough, I'm sure.

Love you,

N