Nothing's On Fire…

….It's Just Karen in the Kitchen

Spicy Ground Chicken Chili

So, I haven’t posted anything on my NOF blog in a very long time.  No, it’s not that I haven’t been cooking or we haven’t been eating.  I just haven’t had the time or energy to post.  I HAVE set off the fire alarm a few times, however.

Lucky for me I have time today, since I’m sitting at the car dealership drinking an $871 soda.  😦

Last weekend I was looking for a decent chili recipe and found 2 I was interested in, but I didn’t like certain parts of them.  So, I got creative and combined the two recipes.  And my chili came out pretty good!  The only way I’m going to find this recipe again is if I post it here!  So, here goes…

Spicy Ground Chicken Chili

  • 1 Red Onion, diced
  • 1 Green Pepper, diced
  • 1 Yellow Pepper, diced
  • 1 Red Pepper, diced
  • 1 Jalapeno or 1 Poblano Pepper, minced
  • 3 Carrots, diced
  • 1/2 C frozen corn
  • 1 T olive oil
  • 2-3 cloves of minced garlic
  • 2 Tsp lime juice
  • 2 T sugar
  • 1 1/2 T cumin
  • 1 1/4 T chili powder
  • 2 Tsp Paprika
  • 4 Tsp Basil
  • 3/4 T salt
  • 1 T Chopped fresh Cilantro
  • 1/2 Tsp oregano
  • 3 14.5 oz can diced tomatoes, undrained
  • 2 14.5 oz cans tomato sauce
  • 1 small can green chilis
  • 1 cup elbow noodles
  • 1 lb ground chicken
  • Shredded cheese, sour cream for toppings, optional

Cook the elbow noodles according to package directions.  Meanwhile, in a large stock pot, heat olive oil and saute the onions and garlic for a few minutes until translucent.  Add the ground chicken and cook until the chicken is browned and cooked through.   Add all of the herbs except for the cilantro to the chicken mixture and blend well.

Add the remaining vegetables except for the corn.  Cook until softened.  Add all of the canned items, sugar, lime juice and and cilantro and combine.  Toss in the frozen corn.  Cover and simmer 15-2o minutes.   Add drained noodles when you are ready to serve.  Top with shredded cheese and sour cream.


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