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.
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.
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.
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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