What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Lime Chicken Chili

Lime Chicken Chili
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen 

1 slice whole-wheat bread
2 tbsp milk
1 lb ground chicken
1/4 tsp salt
1/4 tsp black pepper
1 tbsp canola oil
1 small onion, finely diced
1 tbsp chili powder
2 tbsp tomato paste
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp ground red pepper (cayenne)
1 (8-oz) can tomato sauce
1/4 cup salsa
1 (14.5-oz) can diced tomatoes, with juice
1 (15-oz) can pinto beans, drained and rinsed
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice

In a medium bowl, use a fork to mash bread and milk into a paste.  Mix in the ground chicken, salt, and black pepper.

In a skillet, heat oil; stir in the onion, chili powder, tomato paste, garlic, cumin, oregano, and red pepper.  Cook until onions are softened, about 5 minutes.  Stir in the chicken mixture and cook for about 3 minutes.  Stir in the tomato sauce; transfer contents to slow cooker. Add the diced tomatoes, beans, soy sauce, and honey.

Cover and cook on low for 4-6 hours.  Stir in lime juice; add salt and pepper to taste, and serve.

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