This week's RV Recipe is perfect for this time of year: Easy to make chicken chili
Summary of this Post
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Fall weather has areas across on the cool side and sparked my interest in making some warm comfort food… Tasty, easy to prepare and no fuss grub that I could make in the comfort of my Class B RV.
Use the stapes in the RV Pantry
My RV pantry and spice cupboard held the makings of great chili.
I added a dash or two of additional spices, got my can opener out and heated the tasty combination of ingredients together on the RV Galley stovetop.
I give you my word this recipe is not only good it is fantastic!
I decided I'd share this simple recipe with fellow RV'ers and a few ways that I adapted the leftovers to fix a quick snack/lunch and even make a dip the next evening that we enjoyed with some raw vegetables.
The canned goods I used for the recipes below are all staples that I keep on board. The flavors come together nicely in the recipe below – so well in fact it actually tastes homemade!
Before getting to the recipe… here are some interesting chili facts
The difference between chili, chilli, and chile, is usually a matter of location. In American English, “chili” is the most common spelling for the spicy peppers as well as the stew and hotdog topping. In British English the preferred spelling is “chilli.” In Spanish speaking countries and regions of the US, “chile” is the most common variant. source Websters Dictionary
Fun Chili trivia
National Chili Day in the US is February 23.
A green chili pod has as much vitamin C as six oranges.
Some cultures put chili powder in their shoes to keep their feet warm.
Hot chili peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism
Chili pepper color is a function of ripeness. Green peppers are usually not fully ripe and the same pepper could be green, yellow, orange, or red depending on its level of ripeness.
Some Chile history
Chili's are thought to have been grown and used in cooking to enhance the flavor of foods, dating back to almost 7000 years ago.
More recent dates of interest include:
September 2, 1519, First Chili con carne recipe on record according to Wikipedia
1850's: Chili was a common staple for cowboys on a cattle drives. Native peppers and onions were abundant along the trails and were used by the trail wagon cooks in seasoning the chili they prepared.
1893 Texas Chili debuted at the Chicago Exposition in 1893 where some men from San Antonio set up a stand selling chili to the fair goers. After the fair chili parlors became popular and recipes for the ingredients changed according to the spice and meat selection of the cooks. Although beans were initially served alongside of a bowl of chili the variations of chili are numerous today.
1890 – 1894 Chili powder blends were packaged and marketed by a couple of Texans. Pendry manufactured and sold his version of chili powder and another Texan named Gebbhardt created a version of chili powder under the label Gebbhardt's Eagle brand chili powder.
1962 A quick and easy recipe Frito Pie was as simple as could be: Heat can of chili, pour into the Frito bag, sprinkle with grated cheese, and chopped onions.
1967 The first chili cook-off took place in 1967 in Terlinga, Texas, a border town about 400 miles west of chili’s alleged birthplace, San Antonio. It ended in a tie between a native Texan and a New Yorker, but chili cook-offs are still held there today.
Easy Chicken Chili Recipe
Servings 2
12.5 oz can chicken breast in natural juices
15.5 oz can cannellini beans, rinse well and drain
10 oz can diced organic tomatoes with diced green chiles or plain
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
thickener
1 tbsp corn starch
1 tbsp water
sea salt and fresh ground pepper to taste
Directions
- Add canned chicken and the juices to a medium/large pot.
- Add diced tomatoes and juices to the pot.
- Rinse and drain canned beans, add to the pot.
- Add remaining ingredients, turn stovetop onto medium and stir ingredients until the chili is warm.
- In a small bowl combine cornstarch and water, add to the pot. Increase heat to med/high and stir until mixture thickens somewhat over the next 3 – 5 minutes then serve.
- Cover and store left overs in the fridge and enjoy over the next couple of days.
Tips
Leftover ideas
Chicken Chili Nachos: Place tortillas in a Pyrex or ceramic pie plate. Top with chili and some cheddar cheese. Microwave on high for 30 seconds then serve.
Chicken Chili Dip: Drain 1/2 cup of Chicken Chili then add to a small bowl and add a tablespoon of sour cream. Stir and serve with tortilla chips.
Note: Juanita's brand tortilla chips are delicious, light, crispy and a great value… if you happen to have these available at the grocers.
Want more RV Recipes? My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on eBay and my blog site at: http:/smallkitchenbigflavorsblog.wordpress.com
One Response to “RV Recipe: No fuss Chicken Chili”
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October 30, 2020at4:58 pm, RV Recipe: No fuss Chicken Chili - RVing Outdoors said:
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