As the year comes to an end, I must say this has been an exciting year of new experiences. From beginning a blog, to attending cooking events and meeting people who share the same passion such as myself. I truly felt this was my “do what I’m passionate about year”. I’ve learned so many rewarding things from following my passion. It is not easy to follow your passion with the combination of dealing with everything else life unfolds, but I now understand that doing what you love is one of keys to living a fulfilling life.
And it was only right to end with a chili recipe. Look at your passion as a chili; you need quite a few ingredients in order to make the dish complete. All of which are important to make the dish flavorful. However, you are not sure how well the ingredients will blend together in the way you intended. But as you begin to cook, you either add more or less seasoning and taste a little here and a little there so that the ingredients & flavors compliment each other. Whether it’s spicy or mild, the dish is a component of different flavors – spicy peppers for the kick and seasonings to tone down the heat. But the warm and hearty delicious flavors leave you with a satisfied end result. If not, you try to recreate the same dish only to notice you begin to include different ingredients than anticipated.
So with that, I say follow your passion, take risks, face your fears, you only gain by pushing yourself to try different ingredients. Simple!
Chili Powder (2 tbsp)
Oregano (1/2 tsp)
Coriander (1 1/2 tsp)
Kosher Salt (as much needed)
Black Pepper (as much needed)
Cayenne Pepper (1/4 tsp)
Ground Cumin (1 1/2 tsp)
Garlic, fresh or Seasoning (2 cloves minced)
Chicken Broth (2-3 cups)
Tomato (2 cans diced)
Green Pepper (1 diced)
Habanero (1 diced)
Yellow Onion (1 chopped)
Cannellini Beans (2 cans)
Cilantro (1/4 cup tbs fresh chopped)
Jalapeno Pepper (1 medium diced)
Garlic cloves ( 3-4 finely chopped)
Kidney Beans ( drained and rinsed)
Chicken thighs, boneless skinless (2 1/2 lb)
Sour Cream for serving
~Cut boneless skinless chicken breast into 1/2in pieces.
~Season with salt & pepper.
~Drain and rice canned cannellini beans and kidney beans. Set aside for later.
~In a 4-7 quart crock pot add can diced tomatoes, chicken, both cannellini & kidney beans, cumin, chili power, coriander, habanero, green peppers, onions, garlic, cilantro, salt & pepper and add chicken broth then mix together.
~Stir together and cook on low for 6-8 hours.
~Serve in a bowl and topped with sour cream.