Whether you are a Belichick/ Brady believer or hater, this chicken chili can go with football or just a Katy Perry dance party at half-time!
Growing up outside San Francisco in the Joe Montana football era, it felt like the 49ers went to the Super Bowl almost every year. My dad loved them, and I still do, even living in New England. The funny thing is Tom Brady grew up close by in California, so since Tom and I are practically childhood friends, and since my husband is a slightly fanatical New England fan, please don’t judge me for drinking a sip or two of the (Patriots) kool aid. Regardless, forget about PSIs and atmospheric influence on footballs, and serve up Deflate-gate Chicken Chili for your crowd! Super healthy and yummy!
I've served this to just about everyone I know, and people really love it. It is easy, healthy, delicious, and budget-friendly! A group of kids recently gobbled it up.
Don't forget the toppings (cheese, yogurt, guacamole, cilantro are delish)! Kids love serving themselves food family style, and toppings are a great way for them to gain exposure to new foods and to explore them.
#Deflate-gate Chicken Chili
Adapted from Food & Wine*
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into thin chunks
1 tbsp ground cumin
2 tsp dried oregano
1/2 tsp salt
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 28 oz can crushed tomatoes 2 1/2 cups chicken broth
1 15oz can pinto beans
1 15oz can black beans
cilantro, yogurt, shredded cheese, guacamole (optional)
1. In a dutch oven or large sauce pan over medium heat, saute onions and garlic with oil until they start to soften.
2. Stir in the chicken, and cook until chicken is cooked through (no longer pink), about 4 minutes.
3. Add cumin, oregano and salt, and stir to combine.
4. Stir in the bell peppers, crushed tomatoes and stock.
5. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
6. Uncover the pan, stir in the beans, and simmer for another 15 minutes.
7. Serve with toppings!
(When serving a crowd, I often make this on the stove a little bit ahead, and then put it in the slow cooker on warm until dinner time.)
*This originally was a Food & Wine recipe, that I've changed so much, it barely resembles the original.