peteyfrogboy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
peteyfrogboy) wrote2009-03-11 07:01 pm
peteyfrogboy) wrote2009-03-11 07:01 pm
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Black Chili
So the other day ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
adelavanbrugge decided she wanted to make chili. I have a mild allergy to something in chili powder (I think), so she looked around for a recipe without chili powder. She found this recipe for a "white chili" which looked pretty good. We didn't have exactly what it called for, so I scrounged through the pantry and fridge for reasonable substitutes. Here's what we came up with:
Black Chili
1 3/4 lb boneless skinless chicken breast, cut into 1" cubes
1 cooked mild Italian sausage (leftovers in the fridge), diced
1 small onion, diced
1/2 c. chopped green onion (from the freezer)
1 c. medium salsa (in the fridge a while, but seemed just fine)
2 cans black beans
2 1/2 c. homemade chicken broth (from the freezer - had to add 1/2 c water to make the full amount)
1 t. garlic powder
1 t. dried oregano
1 t. ground cumin
NB: many measurements wildly approximate
It went together pretty much like in the original recipe: sauteed the chicken with the onion in some olive oil, then tossed it all in the crock pot. The juice from the black beans, of course, turned the soup very dark, hence the new name. It was going to cook for 6 hours on low on a timer, but I ended up staying home sick today (and I forgot to turn the actual switch on the crock pot on this morning anyway) so instead I cooked it for 3 hours on high.
I don't know if I'd call it a chili, but it's darned tasty. Next time around, I may have to pull out the andouille sausage that's been hiding in the freezer...
adelavanbrugge decided she wanted to make chili. I have a mild allergy to something in chili powder (I think), so she looked around for a recipe without chili powder. She found this recipe for a "white chili" which looked pretty good. We didn't have exactly what it called for, so I scrounged through the pantry and fridge for reasonable substitutes. Here's what we came up with:Black Chili
1 3/4 lb boneless skinless chicken breast, cut into 1" cubes
1 cooked mild Italian sausage (leftovers in the fridge), diced
1 small onion, diced
1/2 c. chopped green onion (from the freezer)
1 c. medium salsa (in the fridge a while, but seemed just fine)
2 cans black beans
2 1/2 c. homemade chicken broth (from the freezer - had to add 1/2 c water to make the full amount)
1 t. garlic powder
1 t. dried oregano
1 t. ground cumin
NB: many measurements wildly approximate
It went together pretty much like in the original recipe: sauteed the chicken with the onion in some olive oil, then tossed it all in the crock pot. The juice from the black beans, of course, turned the soup very dark, hence the new name. It was going to cook for 6 hours on low on a timer, but I ended up staying home sick today (and I forgot to turn the actual switch on the crock pot on this morning anyway) so instead I cooked it for 3 hours on high.
I don't know if I'd call it a chili, but it's darned tasty. Next time around, I may have to pull out the andouille sausage that's been hiding in the freezer...