Need a good, hearty but healthy cold weather meal?
Try this recipe for Chicken Chili - it's from the lovely Barefoot Contessa, Ina Garten. It's delish, it can be frozen, and it can easily be made gluten-free. Our kids will eat it, but it's not on top of the list. You can adjust it to make it more kid-friendly if needed.
Serves 6 - 8
4 c. cooked chicken shredded (not rotisserie)
1 c. chopped onion
2 cloves garlic – minced
1 red pepper and 1 yellow pepper diced
2 T. chile powder
1 t. cumin
¼ t. cayenne pepper
¼ t. dried red pepper flakes
2 – 28 oz. can whole peeled tomatoes – undrained
Chopped cilantro to taste ¼ - ½ c.
1 c. frozen corn
1 can black beans – rinsed and drained
Cook onions over med. heat in 1/8 c. olive oil until translucent. Add garlic and cook 1 more minute. Add peppers, chile powder, cumin, red, pepper flakes, cayenne and salt to taste. Cook for 1 min. Crush tomatoes in food processor and add to pot with cilantro. Add corn, beans and chicken. Bring to a boil – then reduce and simmer. Freezes well.
To freeze, I would leave out the black beans, and just include the can. I would add then when reheating the thawed soup, so they don't get mushy, but it's not the end of the world if you put them in before. Thaw the frozen soup in the fridge, and then reheat on the stove, or throw in your slow cooker on low.