@jishinsjourney haven’t seen you in a bit. Chili out of leftovers? Any beans? On lunch break. Bye!
Yeah, real life ate me for a while. Low-key health issues both physical and mental, nothing serious but I needed to take a break from a lot of commitments. Things are on the mend now.
Clean-Out-The-Fridge Chili
Serves 6-8
1 large onion, chopped
1 bell pepper, chopped
8 cloves garlic, minced
2-3 Tbsp flour (I don’t know, I didn’t measure, just scooped and dumped)
1 lb cooked chicken breast, shredded (leftover rotisserie)
2 c cooked black beans (homemade, leftover — my black beans use onion, garlic, a couple slices of bacon, and chiles de arbol)
5 c chicken broth (homemade, leftover)
1/2 can tomato paste (leftover)
1 14.5 oz can diced tomatoes
about a cup of tomatillo salsa (leftover from canning)
1.5 Tbsp ground cumin
1 tsp hot New Mexican pure chile powder (you can use regular chili powder, but you’ll probably want at least a Tbsp)
olive oil, s&p
Heat a couple glugs of olive oil in a deep pot. Add the onion, bell pepper, and flour, and saute until barely tender and the onions are semi-translucent. Add the garlic and cook until fragrant.
Add the chicken, beans, broth, tomato paste, tomatoes, salsa, and spices. Simmer 15-20 minutes until the veggies are done to your liking and the flavors have melded. Top with cheese and diced red onion, and serve with corn tortillas with butter. Enjoy.
