I don’t know about you but now that I’m a working woman (<– that’s a laugh!) dinner plans need to be realistic and quick. It seems that most of us are in the same place in that way- whether we’re working out of the house or in, taking care of little ones, or managing otherwise crazy lifestyles, dinner (unfortunately) can’t be a 3 hour production.
Last night I arrived home and set to work- bringing my dutch oven out of the pantry for the third time this week (and investment piece but my #1 suggestion for those investing in their kitchens) and set it on the stove. The cannellini beans were just done after a night of soaking and 6 hours on low in the slow cooker. I grabbed all of my spices and after a glance at the recipe I originally planned to use I shrugged and grabbed a bunch of ingredients from the fridge and set to work.
The best part about this meal other than the fact that it’s incredibly delicious is the lack of prep- i mean really, chop one onion and a few cloves of garlic and you’re done. The perfect throw together meal.
Weeknight Chicken Chili
Adapted from this recipe
You will need (please note measurements are very approximate!)
2 T olive oil
1 onion, chopped
2 garlic cloves, minced
1 lb ground chicken breast
½ tsp salt
1 tsp cumin
1 tsp oregano
2 T flour
2 c. tomato puree (or crushed tomatoes
1 ½ c. cannellini beans (or 1 can)
2 c. kale, chopped
1 ½ c. frozen corn
2 pinches red pepper flakes
Goat cheese to top these bowls of goodness
In a large heavy-bottomed saucepan or dutch oven heat the oil over medium-high heat. Add the onion and cook until translucent.. Add the garlic, ground chicken, salt, cumin, oregano, and red pepper flakes. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, kale, corn, tomatoes, and water. Bring the mixture to a simmer, scraping up the brown bits with a wooden spoon. Simmer for 25-30 minutes until the chili has thickened. Enjoy!