End of summer chili
Recipe by Courtney Glantz
2 T olive oil
2 cups pulled rotisserie chicken
1 large yellow onion, chopped
1 large red bell pepper, chopped
1 large green pepper, chopped (I've been using roasted Hatch peppers since they are in season - so good!)
4 large garlic cloves, minced
1 tsp. minced fresh jalapeno pepper
1 zucchini, chopped into 1/2" pieces
1 yellow squash, chopped into 1/2" pieces
salt & pepper
3 T. cumin
1 T. chili powder
1 T. sweet smoked paprika
1 can black beans, rinsed & drained
corn kernels cut from 4 large ears of fresh sweet corn (if I'm feeling lazy I will use Trader Joes roasted frozen corn)
2 14.5-oz. cans diced fire roasted tomatoes (do not drain)
12 oz. beer or chicken broth (I used a full beer plus a few cups or so of chicken broth until I reached my desired consistency)
juice and zest from 1 lime
1 c. chopped fresh herbs of your choice (I used 1/3 cup cilantro, 1/3 cup dill, 1/3 cup basil)
Your choice of toppings! Crackers, avocado, cheese (we used a smoked gouda - a must!)
1. In a large heavy duty soup pot add the olive oil over medium heat. Add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally.
2. Add zucchini and yellow squash and sautée an additional 5 minutes. Season generously with salt & pepper as well as remaining spices.
3. Add corn, tomatoes, beer, and chicken stock. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes.
4. Add chicken to the pot, followed by the fresh lime juice and zest. Right before serving, stir in the fresh herbs. Adjust to taste with kosher salt and freshly ground black pepper.
5. Serve with your choice of toppings and enjoy!
main courses February 12, 2016 17:06
Author a-life-from-scratch.com
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