My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Monday, February 20, 2012

MAKE-IT-IN-THE-POT-MONDAY: Chicken Chili


I always love making chili when it's chili outside! This is a simple crock pot recipe that's healthy and delicious.
{ Prep Time: 15 mins (+ 35 mins to cook chicken) / Cooking Time: 6-8 hrs / Difficulty: Easy / Yields: 6-8 servings }

Ingredients:
3 large boneless skinless chicken breasts
2 medium onions, finely chopped
5 cloves garlic, minced
2 Tbsps red wine
1/2 tsp olive oil
1 1/2 cups organic low sodium chicken broth
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 stalk celery, finely sliced
6 tomatoes, chopped
1 (15 oz) can light red kidney beans
1 (15 oz) can dark red kidney beans
1 (6 oz) can tomato paste
1 cup frozen corn
1 tsp salt
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp ground coriander

Directions:
1. In a large pot, boil chicken until cooked through. (I believe it takes about 30-40 mins or so to fully cook chicken.) To do so, place chicken in a large pot and cover completely with water. Cover and bring to a boil. Continue cooking until chicken is no longer pink in the center. To shred, place warm cooked chicken breasts in a mixer and mix on low speed until it's shredded to the consistency you like.
2. Meanwhile, heat red wine and olive oil over medium-high heat. Saute onions and garlic until softened, about 5 mins. Transfer to a crockpot. 3. Add all ingredients (except beans) and mix well. Cover and cook on low 6-8 hours (or high 3-4 hours). Add beans the last 30 mins of cooking, so they don't become too mushy.

* Do not remove lid while cooking (I know it's tempting, but try to resist!) This will let out lots of precious heat that is necessary for even cooking!*

Recipe borrowed from Rival Crockpot Cookbook

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