The response was a resounding, “Yes, I need a visual to go with the recipe. Photos make all the difference.”
Selfishly, I was hoping for a different answer! If photos didn’t matter, my blog would be chock full of many more recipes since I’m constantly cooking, lots of new ideas along with all the old favorites.
The trouble is that I always forget to stop and say, this needs photographing for my blog, before the food is gobbled up. Ane when I do remember, the photos often look blah to me, certainly not as inspiring as the taste experience of eating the food in the photo!
Maybe I need some sacred time in the kitchen cooking just for my blog (you) not my family…..huh? I will keep you posted 🙂
Anyway, inspired by a snowy afternoon at home, I made this chicken chill for dinner last night. One of the things I love about soup or chill is making a one pot meal.
And it makes fabulous freezable leftovers.
With chili, it’s all about the spices. In this recipe, there’s no chili powder, but it still carries a nice subtle punch of flavor. Since I’m not a big fan of tomatoes, I prefer making a bone broth based chili, like this one. What’s your favorite way to make chili?
White Bean Chicken Chili
2 whole chicken breasts, deboned, skinned and cubed in 1-2” pieces
2 leeks, washed and sliced thinly
1 small fennel bulb, sliced
2 cups chopped kale or spinach
1/2 pound haricot verts, chopped
2 teaspoons ground turmeric or 1 teaspoon fresh grated turmeric
2 teaspoons ground curry
1/2 teaspoon cardamom
1/8 teaspoon cayenne
6-8 cups broth (I used homemade beef broth for mine)
1 large or 2 small sweet potatoes, peeled and diced in bite size pieces
1 1/2 cups cooked navy beans
2 tablespoons red palm oil or olive oil
1/2 cup white wine
Heat oil in a large stock pot over medium high heat. Add the chopped leeks and fennel. Saute for five minutes, then add the chicken. Cook another five minutes. Stir in spices and sauté for one minute. Pour in wine and let simmer for 3-5 minutes. Add broth, cooking for 15-20 minutes until potatoes are tender. (Note: I steam my sweet potatoes in a separate pot so that the broth doesn’t cook down too much or get too starchy while the potatoes are cooking). Add kale, green beans and cook for five more minutes or until kale is sufficiently wilted. At the very end, stir in the cooked navy beans. Season with salt and pepper. Top with fresh cilantro.