And now onto the recipe:
Fall always makes me crave chili. It is so warm and comforting to eat, and freezes well into lunch sized portions so I don't have to get up as early on cold mornings to make a lunch. I know that lots of people love spicy food and spicy chili, I am just not one of those people. I am definitely more of a sweet chili type of girl. If you love spicy chili, you can definitely adapt this recipe and it would be spicy and sweet at the same time (that does sound delicious). But if you suffer from heartburn issues like myself, sweet chili is a great alternative.
This is always my go-to meal when I want something hearty and that won't take a lot of time to prepare.
1 package of ground chicken (I also use ground beef, but I prefer the taste of chicken if I can get it)
2 14oz cans of brown beans in maple sauce
1 14oz can of brown beans in tomato sauce
1 12oz can of corn niblets
1 can of chickpeas (optional)
1 can of mushroom pieces and stems (optional)
Spices to taste (I usually use garlic and onion powder and seasoning salt)
*the ideal would be to also chop up an onion and cook the chicken with the onion... But an allergy that causes my whole face to get hives when I am anywhere in the near vicinity of an onion being cut leads me to just use the powder (who knew you would get so much of my medical history with this recipe post).*
1. Brown the chicken in a large saucepan with about an inch of water in the bottom (you know the chicken is cooked thoroughly when the water is gone).
2. Add in the beans, corn, chickpeas (if you wish), mushrooms (if you wish) and seasonings as desired. Stir well and turn heat down to low.
3. This can be eaten as soon as it is hot; but if you have the time, I like to let it simmer on low for at least 30mins to allow the flavors to meld together.
4. Serve with biscuits or bread and a little cheese on top.
Hope you enjoy this chili as much as I do! I cook it so often during the winter that Brett gets pretty sick of it by spring, but it is just so good!
Have a lovely Monday!