Homeskillet Real Food Feels Good

Green Chicken & Vegetable Chili

Oct 24 2013

As it’s the end of October, I expected I’d be posting recipes like gluten-free pumpkin breads with coconut frosting or perhaps a creamy spiced kabocha squash soup. And I still plan to do that, but they’ll have be GAPS-friendly (more on that soon). In an ideal world, the chili I’m sharing with you is best suited to the produce of late summer/early fall (depending on where you live) and to cooler weather when we crave stews the most. But, some recipes we end up eating year-round, whether or not you adapt them to the seasonal produce most readily available.

When I made this a few weeks back, I was seeing the last of local peppers and zucchini in the farmers markets, but the window may have passed, and probably earlier depending on your region. Since I myself want to eat a protein- and veggie-rich chili most of the year, I’d make a few adaptations based on what’s seasonally available. If I can’t get zucchini or sweet peppers, I could add more greens, and amp up the green chiles or give a few shakes on the bottle of spicy pepper sauce. I might even throw in cubed butternut squash and simmer until tender. There’s room to play.

Green Chicken and Vegetable Chili | Homeskillet | Real food feels good

So, have you had New Mexico hatch green chiles? If you live in the Southwest, it’s likely. Every summer, here in Austin our two main grocery chains go nuts with Hatch chile ‘festivals.’ Everything has hatch chiles in it. Next year, we’ve got to can or freeze some at home. If you buy the canned green chiles from the store, I won’t give you a hard time.  For the record, I use very few canned goods due to additives and possible leaching of chemicals from the can lining, but, from time to time make exceptions because I’m only human. Then again, if you really like green chiles (like enough to keep 10 pounds in the freezer) you can order organic hatch chilis in bulk or here are some canned hatch chiles that are at least organic.

Green Chili with Vegetables | Homeskillet | Real food feels good

Another possibility for flexibility here is instead of cooking the chicken thighs and adding broth you’ve made prior, you can put up a batch of chicken broth with a whole chicken, and use that broth and some of the cooked chicken meat in the chili. Or use roasted chicken leftover from an earlier dinner and chicken broth from the freezer. You have options! We are constantly making broth and often roast chickens so I like to develop recipes that enliven leftover meat.

Green Chicken and Vegetable Chili | Homeskillet | Real food feels good

I put this recipe together a few weeks ago for friend who just had a beautiful baby boy and ready-to-freeze food did the trick. Soup and stew season is so convenient for making larger quantities and freezing. I freeze mine in Pyrex containers with lids, or straight, wide-mouthed mason jars for up to 3 months (leave a few inches of space at the top), then thaw, reheat and add fresh ingredients like diced herbs, citrus juice, crispy spiced nuts and seeds, grated raw milk cheese, and crème fraiche. This recipe fits the description. Hope you enjoy it… for days!

 

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by Adrienne Lee
Skill Level Easy
Cook Time < 45 min
Serves 4-6
Green Chicken & Vegetable Chili

Green Chicken & Vegetable Chili

In early fall, this chili takes advantage of the last of the late summer produce like zucchini and peppers, and goes heartier with the addition white beans, chicken, and swiss chard. The veggies soak up the chili spices and make it a one-dish meal. Of course you could enjoy this year-round, with minor adaptations. Feel free to control the spice level by omitting or amping up the jalapeños.

Ingredients

  • 2 tablespoons ghee or butter
  • 1 large onion, chopped
  • 4 large garlic cloves, minced
  • 3-4 small sweet peppers, diced (about 1 cup)
  • 1-2 jalapeño peppers, seeds removed and diced (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ancho chili powder
  • 1 bay leaf
  • 1 pound pasture-raised, boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 cups cooked white beans, ½ cup cooking liquid reserved (if you used canned, rinse well and don’t save the cooking liquid; Eden Organics is BPA-free)  *use navy beans for GAPS-friendly
  • 1 ½-2 cups homemade chicken broth
  • 3 medium zucchinis, chopped (about 2 cups)
  • 1 bunch swiss chard, thick stems removed and leaves roughly chopped
  • 1 cup diced roasted mild hatch green chiles, fresh, frozen and thawed, or 2 4-ounce cans
  • coarse unrefined sea salt and freshly ground black pepper

For serving

  • freshly squeezed lime juice
  • homemade or organic sour cream or crème fraiche
  • grated white cheese (ideally a raw cheese, or organic)  *Monterrey Jack is GAPS-friendly
  • chopped fresh cilantro

Preparation

Heat the ghee or butter in a large Dutch oven over medium-high heat. Add onion, garlic, peppers, jalapeños, cumin, oregano, chili powder, and bay leaf. Sauté for 5 minutes, stirring often. Push onion mixture to the sides of the pan as best you can. Season chicken thighs with salt and pepper and add to pan. Brown chicken thighs on all sides, sautéing for about 5 minutes; cook in batches if needed to keep from overcrowding the chicken, and return the browned chicken and their juices to the pan when you’re finished. Add beans, ½ cup bean liquid, broth, zucchini, chard, and green chiles to the pot, and simmer gently, uncovered, until chicken is tender and cooked through, about 15 minutes. Let it simmer longer on low if it needs a little thickening or if the vegetables could be softer. Season to taste with salt and pepper and lime juice. If you can wait, eat it the next day when it’s that much better. Ladle chili into bowls and top with sour cream, cheese and sprinkle with cilantro.

Homeskillet Notes

  • You can top with sliced avocado instead, whether or not you're avoiding dairy. Use another real food cooking fat, if needed.
  • If you have a lot of leftover chicken at home, use that instead of cooking the chicken thighs. Even quicker to whip up!
  • Wear gloves when chopping spicy peppers.

 

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