|Double the recipe for a big batch.|
|Our girl, Gabby (left) isn't so sure about the newcomer.|
|Ipad taking place of spiral notebook starting today. Imported via email.|
- 4 teaspoons olive oil
- 1 1/2 stalks celery, chopped
- 2 oz button mushrooms, quartered (1/4 of a regular cardboard container)
- 2/3 cup fresh pumpkin, cut into 1/2" dice (can sub butternut squash)
- 1 small zucchini, cut into 1" dice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 tablespoon chili powder (or to taste)
- Pinch of crushed red pepper
- 1 1/2 teaspoons Dijon-style mustard
- 1/2 cup EACH white wine and water
- 1/2 cup pureed pumpkin, optional
- 1 28 oz cans chopped tomatoes
- 3 boned, skinned chicken thighs
- 1 15 oz can drained chick peas or black beans (1 of ea if doubling)
1. Heat 2 t of the olive oil in an 8 or 10 qt stockpot over medium heat, reserving other 2t for cooking the chicken.
2. Add celery, onions, peppers, mushrooms, pumpkin and zucchini. Season with salt and peppers. Stir in water, wine, Dijon-style mustard, and pureed pumpkin, if using.
3. Pour in tomatoes. Stir and bring to a boil. Lower heat, cover, and simmer 10 min.
4. Meantime, heat a skillet over medium-high heat with the rest of the olive oil. Salt and pepper well the chicken thighs and place them in skillet. Cook about 5 minutes on each side and turn down heat. Cook until chicken is cooked through and no pink remains, about 5 more minutes. Remove from skillet, cool briefly and dice. Add to stockpot.
5. Drain the chickpeas or black beans and add to the stockpot. Stir well. Bring back to a boil and lower heat. Simmer 15 -30minutes until all vegetables and chicken are tender. Taste and adjust seasonings.
6. Ladle chili into bowls and serve with a bit of grated cheddar or a teaspoon of sour cream. Place a bottle of hot sauce at the table if you like things spicier.
*Crock-pot Directions: Make a double batch and use a 6 qt. crock-pot. In a large pot or skillet, saute onions, celery and garlic with chopped fresh boneless chicken thighs. Cook until chicken is cooked through, stirring often. Place in chicken mixture in crock-pot and stir in remainder of ingredients (other vegetables, tomatoes, etc.) Do not add beans. Add seasonings, but go easy on them as the crock-pot intensifies the spices. Cook on low for about five hours and add drained beans during last hour of cooking.
Wine: Dry Riesling or a lighter Zinfandel
Enjoy cooking and taking care of yourself,