Saturday, September 24, 2011

Dairy and Gluten Free Two Bean Chili with Chicken and Cilantro

The weather here has turned cool and we have had our first killing frost.  In my opinion the perfect weather for making chili.  Today I made a Two Bean Chili with Chicken and Cilantro using ingredients that I had on hand.  I really like the brightness of flavor that the fresh cilantro adds to this dish.

1 medium onion, chopped 
3 medium mild red chile peppers, chopped 
3 cloves garlic, minced 
4 boneless skinless chicken thighs, cubed 
1 6 oz can Tomato Paste
2 tbs chili powder
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp smoked paprika
1 28 oz can Crushed Tomatoes
1 cup water
1/2 tbs apple cider vinegar
2 tsp sugar
1 tbs soy sauce
3 tbs fresh cilantro, finely chopped
salt and pepper

In a medium saucepan saute the onions, peppers, garlic, and chicken thighs until the onions are tender and the chicken is lightly browned.
Add the tomato paste, chili powder, cumin, coriander, and smoked paprika saute for a minute.
Add the crushed tomatoes, water, apple cider vinegar, sugar, soy sauce, and cilantro.
Bring to a boil then reduce heat to a simmer.
Simmer for at least 30 minutes; stirring often to prevent sticking.
Once the desired thickness has been reached taste and adjust the seasoning as necessary.

5 comments:

  1. This looks so good! I've been loving cilantro lately in almost EVERYTHING!

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  2. Me too! I don't know what happened but one day I woke up and loved cilantro. I used to hate it too...

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  3. I three! Cilantro and lime. Wish it went with everything!!
    You have been on a posting kick too!

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  4. That sounds delicious, except I don't like cilantro. I wonder if I could substitute something different.

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  5. Kath, I have been trying to get back into the habit :)
    Anne, if you don't like cilantro I would recommend either omitting it or replacing it with parsley. Either way I would bump up the cumin and coriander a tiny bit to help keep it super flavorful!

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