Salsa verde chili aka green chili (sorta)
It's dark. And cold. Winter solstice is a month away. It's chili weather! I'm bored with the stalwart tomato and beef variety lately (even when I amp it up by adding roast pork shoulder and pork fat.) I think it's because I'm over red kidney beans. They’re bland and mealy. I am a white bean fan though (as evidenced here, here, here, here, and here.) I used turkey I had leftover from Thanksgiving and stuff I had in my pantry for this meal. Time you made yourself a warm comforting weeknight bowl. Happy chili season!
Cookin’ song:
Tonight’s takes:
Husband: “Delicious. I hope everyone will like, follow, and subscribe.” Smart ass.
Helen: “Feel like it’s really good. But a bit heavy on the spice. Could have used salt or something. The feta is salty, and it’s good with the feta, so that’s how you know it needed more salt.”
Hector: “It’s good. I had 3 bites of my curry. Can I get down now?” WTF, curry?!?!
Father-in-law: “Very good. Seriously. Very good.”
Mother-in-law: “The green salsa is a bit spicy. Agree with Helen; it’s very good with the feta.”
What I used:
1 yellow onion
3 garlic cloves
1 can pinto beans (540 ml)
1 can white kidney beans (540 ml)
1 tetra pack of chicken stock (946 ml)
1 jar salsa verde (453 g)
~4-5 cups leftover turkey and chicken
~1 1/2 cup frozen corn
1 tbsp cumin
1 tsp chili powder
salt
Served with:
feta
purple cabbage, shredded
1/2 bell pepper, diced
cilantro
tortillas (because someone ate all my tortilla chips)
What I did:
Added olive oil to my Le Creuset. Turned on medium heat. Diced the onion and garlic. Added to the pot. Sweat until translucent, ~5-8 minutes (I didn’t have my timer going, so a bit of a guess here.)
Got pantry ingredients out.
Once the onions and garlic were starting to brown, added my spices and a good pinch of salt. Sautéed until fragrant. Just over a minute.
Added chicken broth and scraped any brown bits off the bottom of the pot.
Added my beans and salsa. Added all the liquid from the cans.
Diced the leftover turkey and chicken up. Actually made PK do it because he always complains that I don’t chop food finely enough; (what I often hear from him, indigently, is: “What am I supposed to do with this huge chunk?!”) Added it to the pot.
Added the corn. I almost forgot! Tasted, added a bit more salt.
Brought the pot to a simmer. Simmered, lid off for 1.5 hours. Stirred every once in a while. That’s it!
Served with feta, shredded cabbage, a few diced bell peppers, and cilantro. Also had tortillas on the side. I put the tortillas in a dry fry pan for about 1 minute a side on high heat to get them to crisp up a bit.
Next time:
Make sure someone doesn’t eat my tortilla chips. Not much else really. It was simple and easy. And contrary to the opinions above, it was perfectly seasoned 😜.
😋😋😋
-Ellisa