There’s something about the Fall and Winter months that make you want to curl up in your favorite sweats, watch some football, and eat some comfort food. Growing up my Momma made the most delicious chili bean recipe and there’s still something about eating chili that brings me back to those days. Hence why it’s so comforting for me…this is my take on my Momma’s yummy dish. Feel free to play around with spices to get the perfect taste to your liking, but I must say this one as is pretty darn good!
*If something is highlighted you can click the link to see my favorite brands I use for this recipe. I find all these ingredients at my local Whole Foods Market.
I like to add spices as I go and taste test during cooking…it’s your best method of measurement!
2-3 tablespoons chili powder
1-2 tablespoon cumin
1-2 teaspoon onion powder
1-2 teaspoon garlic powder
Sea salt and pepper to taste
(Make sure seasonings are organic/Non-GMO)
-Start by peeling the roasted chicken while it’s still warm (I buy my chicken the same day I’m making the chili, peeling a cold roasted chicken is no fun! Trust me on this one!) and putting it in a medium-sized bowl.
-Pour the bone broth over the chicken and set aside (this will marinate the chicken and be the base for your chili)
-Put your skillet (I use cast iron) over medium heat with the coconut oil
-Once melted add diced carrots and celery with sea salt and pepper
-Let the carrots and celery soft a bit then add mushrooms
-At this point start adding your spices a little at a time (doing it this way will ensure all your ingredients are well seasoned)
-Let the veggies cook for about 5 minutes until the mushrooms start to brown
-Add dark red kidney beans (I prefer mine rinsed) and diced tomatoes
-Add a mixture of your seasonings and stir
-Add your chicken and bone broth mixture and incorporate well
– Lastly, add the remainder or extra seasoning and cook on low-medium heat for about 15 minutes (as long as all ingredients are hot you’re good to go)