Recipe by Eshun Mott, Photos by Jodi Pudge
3 tbsp olive oil
1 lb. boneless, skinless chicken thighs, cut into 1/2-in. pieces
1 tsp salt
2 cups chopped onion
2 cups chopped red sweet pepper, (1 large pepper)
1 cup chopped celery
1 tbsp chopped garlic
1 tbsp chili powder
1 tsp ground cumin
2 tsp pureed chipotle, in adobo
1 tsp dried basil
2 28-oz. can Italian plum tomatoes, squished up with their juice
1 1/2 cups sodium-free chicken broth
1 tbsp red wine vinegar
1 can white kidney beans
Heat 2 tbsp oil in a large heavy pot or dutch oven over medium-high. Season chicken with ½ tsp salt.
Working in batches, brown chicken, stirring occasionally, for 4 min or until golden.
Remove chicken to a plate and reserve. Add remaining 1 tbsp oil, onions, red pepper and celery and sauté for 5 min until softened and browned at the edges.
Add garlic, chili powder and cumin, and sauté for 1 min longer. Add chipotles, basil, tomatoes, chicken stock, vinegar, reserved chicken and remaining ½ tsp salt and bring to a boil.
Turn heat to low and simmer, covered, for 20 min. Add beans and simmer uncovered over medium for 10 min longer.
Calories 317, Protein 23g, Carbohydrates 33g, Fat 12g, Fibre 9g, Sodium 1052mg.
Heat leftover chili and pack into a pre-warmed insulated container. Split biscuits and spread with butter, then wrap and pack alongside.
Trying to get kids to eat chili? Give them a bowl of mostly broth with a biscuit or bread for dipping. They’ll get used to the flavour and then start enjoying the rest.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners