Clearly, this weather screams for chili. While I love the standard recipe (beef, tomatoes, beans, chili peppers, onions), there is nothing wrong with some variety. This is a composite recipe that takes several shortcuts without any sacrifice relative to flavor or nutrition.
I start chicken chili with 2 chicken breasts, which I roast (seared in a pan on the stove top with salt/pepper/olive oil and finished in the oven at 375 for 20 minutes). Once cool, I pull them apart by hand; cutting is not optimal for the texture of this dish.
The base starts by dicing 2 Poblano peppers, 1 bell pepper (any color but green), 1 onion and 3 garlic cloves. I cook these down in some olive oil, then add the shredded chicken, 2 cups of water, 2 cans of chili style tomatoes, 1 can of navy beans, 1 can of rinsed/drained black beans, 1 dark beer, 1 tsp of salt and a package of "white chicken chili seasoning". This needs to gently simmer for an hour. We serve it with cheese, scallions, Frito's, sour cream, chopped red onion or even fried corn tortillas for toppings. It heats up great for days.
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