Chicken Chili and Eguisheim, France

15 Feb

Have you heard of Eguisheim, France? Yeah, me neither until Andre’ and I got some bowls for Christmas from Eguisheim. Think it’s a weird gift? Oh? It was perfect for us. They’re the perfect size for ice cream or brownies or, in this case, chicken chili. Take a look.

I made chili with the leftover chicken we had. I used white beans instead of kidney this time and used a whole lotta cumin, coriander, and turmeric. yum.

Top it with some sour cream, shredded cheddar, and cilantro…and I’m ready to eat it for days!

I didn’t really follow a recipe. I just threw things together in the crockpot and let it simmer for a few hours. It’s the type of dish I like–throw it together and eat it later. I don’t have the patience or the energy to spend a lot of time on a meal during the week. After working all day I just don’t feel like spending 3 hours to only impress myself. I’m good with a bowl of veggies or soup when it’s just me for dinner. And now, chicken chili!

Here’s a rough breakdown of the recipe:

Chicken Chili

  • 2 cans white beans
  • 1 can diced tomatoes
  • shredded leftover chicken (I have no idea how much we had. Use more or less depending on the “chickeness” you want)
  • 1 onion, diced
  • 1 red/yellow/green bell pepper, cut into chunks
  • 3 cloves garlic
  • 2 cups chicken/vegetable stock
  • 1 tbsp coriander
  • 2 tbsp cumin
  • 1 tbsp turmeric
  • salt and pepper to taste

Saute onion and bell pepper for a few min until onions are transparent. Add in garlic and cook for a min or two more. Add in spices and mix. Remove from heat.

Rinse off beans and add to crockpot along with tomatoes, chicken, and stock. Mix in onion mixture and set on high for 2 or 3 hours until you’re ready to eat.

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