This is an intriguing one-pot chili made the Mexican way — with cinnamon. It’s perfect for two or a crowd for Super Bowl Sunday. Some like it hot, some not, but everyone loves chili. This recipe is mildly hot. Serve hot pepper sauce on the side for those who want to adjust the heat. I find the use of cooked chicken pieces in place of ground beef produces a lighter dish that’s nice for a change.
The chicken marinates for a few minutes in cinnamon with a little vinegar. I first noticed the use of cinnamon in Mexican cooking when I saw a friend add some to the meat she was preparing for her chili. Cinnamon is an East Indian spice that must have found its way to Mexico through Spain.
Mexican chicken chili
Recipe by Linda Gassenheimer. Yield 2 servings.
1/2 pound roasted chicken breast (skin removed)
2 teaspoon white vinegar
1 teaspoon ground cinnamon
1 teaspoon canola oil
1 cup frozen chopped onion
1 teaspoon minced garlic
3/4 cup rinsed and drained reduced-sodium canned red kidney beans
2 cups reduced-sodium canned whole tomatoes, with juice
1/2 tablespoon chili powder
1 teaspoon ground cumin
Salt and fresh ground black pepper
For Garnish:
1/4 cup reduced-fat sour cream
1/2 cup fresh cilantro, chopped
2 tablespoons shredded reduced-fat Mexican-style cheese
Cut chicken into bite-size pieces (about 1/2-inch cubes). Place in a bowl and sprinkle with the vinegar and cinnamon. Stir to make sure all cubes are coated with cinnamon.
Meanwhile, heat oil in a medium-size saucepan over medium-high heat. Add onions and garlic and saute about 1 to 2 minutes. They should not be brown. Add the kidney beans, tomatoes, chili powder and cumin. Break up the tomatoes with the spoon. Lower heat to medium and simmer gently 15 minutes. Add the chicken and simmer 5 more minutes. Stir to combine. Add salt and pepper and taste for seasoning. Add more chili powder or cumin as needed.
Place sour cream, cilantro and cheese in condiment bowls and serve the chili passing the bowls.
Tortilla salad
1/2 cup frozen corn kernels, defrosted
4 cups shredded, washed-ready-to-eat iceberg lettuce
1 1/2 tablespoons reduced-fat vinaigrette dressing
2 cups reduced-fat tortilla chips (2 ounces)
Toss corn and lettuce in a medium-size bowl with the dressing. Sprinkle with tortilla chips and serve.
