One thing I struggle with in the kitchen is preparing "small batch" meals. I tend to go overboard especially when I'm cooking soups, chili, or stews! Today was an extremely busy day with Girl Scout cookie duties and an Altrusa Board Meeting. Between those civic duties, I managed to come home and get dinner started and make a conscious effort to make a smaller pot of chili than I normally do!
I'm also working on preparing meals from items in the freezer and pantry. I accomplished my goals today. I had ground chicken and homemade chicken stock in the freezer, canned veggies in the pantry, and I reminded myself to not go overboard with quantities. If you're cooking for smaller families or just yourself, this recipe will work nicely for you.
1 T. olive oil
1 1/2 lbs. ground chicken
1 yellow onion, chopped
3 cloves garlic, chopped
1 can Mexicorn, drained
1 can Busch's white chili beans, undrained
1 can petite diced tomatoes with chilies (I used Red Gold brand)
1 t. ground cumin
1/4 t. chili powder
2 - 3 cups chicken stock
salt and pepper to taste
Toppings: sour cream, shredded cheese, sliced jalapenos
In a 3 - 4 quart Dutch oven, add olive oil over medium-high heat. Add ground chicken, and let cook, while breaking it up with a wooden spoon.
When the chicken is about half way through cooking, add the onions and garlic. Cook another 4 - 5 minutes or until the onions have softened and become translucent.
Stir in the next six ingredients and bring the chili to a boil. Reduce the heat to a simmer, cover, and let cook for about an hour, stirring occasionally to prevent sticking.
Taste and add salt and pepper if desired. If you like a thicker chili, only add 2 cups of chicken stock; if you'd like a thinner version, add the extra cup of stock.
Ladle into bowls and add your favorite toppings!
DISCLAIMER:
1. Terms of Use: This website provides recipes, food photos, and engaging written content. I am not a nutritionist and have no expert knowledge on the topic. Any information provided on or taken from this website is for your enjoyment.
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
3. Advertisers, Sponsors, and Affiliate Links: Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site. If you click on those ads and links, you will be taken to a separate site. This website is not responsible for anything found on those websites. Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.
About those affiliate links: If you click it and make a purchase, the owner of this website will get some cash money. How much? It varies. You may see a few sponsored posts on this website. This website will inform you if a post is sponsored and will give honest reviews.
4. Comments: I love hearing from readers and provide a space for comments. All comments are subject to review before publishing.
5. Nutritional information: As mentioned above, I am NOT a nutritionist. Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.
No comments:
Post a Comment