A tasty and easy-to-prepare bowl of chili hits all the right spots during the bitterly cold days of winter.
On Wednesday, the executive chef at Delicatessen restaurant in lower Manhattan showed GDNY viewers how to prepare chili with turkey and chicken with tasty cornbread.
1 pound chicken breast (diced)
1 pound ground turkey
3 ounces chipotle adobe
1 onion (large)
2 garlic cloves (roasted)
2 garlic cloves (minced fresh)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chipotle powder
1 tablespoon chili powder
1 tablespoon paprika
1 cup pinto beans (cooked)
1 cup kidney beans (cooked)
3 cups canned Italian plum tomatoes
1 cup white chicken stock
1 tablespoon sriracha
1 ripe avocado
1 tablespoon olive oil
1 scallion (chiffonade)
2 sprigs cilantro (just leaves)
1 tablespoon non fat sour cream
1 tablespoon low fat shredded aged cheddar (optional)
Kosher salt /Pepper
Start by seasoning the chicken breast and ground turkey with kosher salt and pepper.
Heat olive oil in a large pot over high heat, and then add chicken and turkey.
Cook for 10 minutes, until brown.
Drain off the excess oil and add dried seasons.
Remove the protein and set aside.
Cook the onions and garlic until tender, about 5 minutes.
Add the pureed chipotle adobe and roasted garlic.
Return the meats to the pot and the rest of the ingredients.
Cook over a slow simmer for 2 hours.
Taste and add final seasoning of salt and pepper
Finish with sliced avocado, non fat sour cream, fresh thinly sliced scallion, cilantro leaves, and low fat shredded aged cheddar (optional).
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