Cook With Us Week #30 | Spicy Chipotle Chicken Chili

Good day my Cook With Us foodies!

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I’ve been absent from the Cook With Us Community for the past few weeks! The Bird families flew home to the nest and I wasn’t able to focus very well, lol! Lots of cooking and family time, a real joy!

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Thanks so much for the wonderful @cookwithus team! Glad to be a part of Week 30 Cook With Us Challenge “Free for All”. @chefsteve, @offoodandart and @pandamama, so happy you are willing to continue hosting this great forum! Great opportunities to learn and share with our fellow Steemians! Also, a big thanks to @curie and @sneaky-ninja for helping make this season happen!

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Since I missed the soup competition I thought I would share a Bird household favorite. I have been refining this recipe for many years.

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This is a budget friendly meal and one I loved to make as a working mom!

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I could make it the night before and leave it in my slow cooker all day to allow the flavors to blend nicely. Nothing like coming home from long day at the office and dinner is ready!

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I think you’ll find this Chili is a nice change from the traditional Chili using tomatoes!

But don’t worry, it’s just as spicy! I hope you’ll enjoy my friends!

Spicy Chipotle Chicken Chili!

I Used

• Northern Beans (1 lb. dry)
• White Onion (1 whole)
• Garlic Cloves (qty 3)
• Organic Boneless Chicken Thighs (1 1/3 lb.)
• Organic Vegetable Broth (2 cups)
• Chopped Green Chilies (1 small can)
• Fresh Spinach (1 1/2 cups)
• Cumin (1 tbsp.)
• Chipotle Powder (1 tsp)
• Extra Virgin Olive Oil (2 tbsp.)
• Sea Salt (to taste)
• Pepper (½ tsp)
• Optional garnish: Dairy free Mozzarella cheese
  Dairy free Sour Cream with Sriracha

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Note: I soaked the dry beans overnight, rinsed and drained them before preparing the soup. It’s so easy and economical. Feel free to cook a double batch! Freeze them for a quick prep later!

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• Chop the onion and mince the garlic cloves. Heat the Olive Oil in your favorite saucepan, add the onions. Sauté until they become slightly translucent, add the garlic and cook for a couple of minutes.

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After washing and cutting the Chicken thighs in bite-sized pieces, place in the center of the saucepan, leaving the onion and garlic to the side. Sauté the chicken until fully cooked, mix with the onions and garlic and add the spices.

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Meanwhile, place the beans, chopped chilies and vegetable broth in your faithful soup pan or slow cooker. Now, add the cooked chicken/onion mixture and stir well. Cover and let simmer until the beans are fully cooked. If using the slow cooker, cook on low for about 8 hours. Taste and salt and pepper as you wish!

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About 30 minutes before dinner, add the spinach. Stir well and cover until you are ready to eat! The spinach doesn’t need any cooking time! Just enough to wilt the leaves!

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I love to include a bite of fresh cornbread with this soup! The recipe I use is gluten and dairy free. It just takes a few minutes and it’s so worth the wait!

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I used

• Gluten free cornmeal (2/3 cup)
• Gluten free Oat flour (1 1/3 cup)
• Sea Salt (3/4 tsp)
• Baking Powder (2 ½ tsp)
• Baking Soda (½ tsp)
• Chia Egg (qty 2)
• Coconut Oil (1/3 cup)
• Organic Maple Syrup (1/4 cup)
  Note: 1 Chia egg= 1 tablespoon Chia Seeds + 3 tablespoons water. Let sit for 10 minutes before using

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I mixed all of the dry ingredients together in a bowl and set it aside. Do the same with the wet ingredients and then blend the two together.

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Pour into your favorite parchment lined baking dish (or muffin tins) and bake at 350 degrees for 20 minutes. This is wonderful with a nice slice of dairy –free butter, yum!

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Now, let’s serve it up! Sprinkle with cheese, a dash of Sriracha Sour Cream and Enjoy!

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Thanks for joining me for a cup of soup!

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And as always, blessings to you all