National Chili Day

This was my first random holiday celebration with my new co-workers.  I fixed up a whole Crockpot full of chili for all to enjoy.  It was a very cold day, so chili was the perfect way to warm up a little.  I decided to go with a chili recipe that Nikki made while we were roommates.  It's not your typical chili, but so delicious!  It's called 21 Ingredient Chili.

Obviously how it got the name

Mmm...doesn't it make you want a bowl?

Even though it's 21 ingredients, it's actually not that overwhelming.  Many of the things are items I keep in the pantry all the time.  And what you do have to go get is totally worth it.  Hurry up and make a batch before winter soup weather comes to an end!  Here's the recipe if I've convinced you to give it a try:

21 Ingredient Chili (From A Year of Slow Cooking)

2 pounds boneless, skinless chicken thighs (cut in 1-inch chunks)

1 onion, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can white cannellini beans, drained and rinsed

1 (15-ounce) can corn (drained and rinsed)

1 (15-ounce) can fire roasted tomatoes (whole can)

1 (4-ounce) can diced green chiles

1 medium sweet potato, peeled and grated

1/2 cup spicy brown mustard

2 tablespoons soy sauce (La Choy and Tamari Wheat Free are gluten free)

2 tablespoons honey

3 tablespoons chili powder

1 tablespoon chipotle chili powder (this has heat, if you are sensitive, start with 1 tsp. 3tsp = 1tblsp)

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon white pepper (this has heat, if you are sensitive omit completely or go slow)

1 teaspoon oregano

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon cloves

2 cups chicken broth

add salt to taste at the table, if needed

The Directions.

Use a 6-quart or larger slow cooker. Put the chicken into the bottom of your cooker; frozen is okay, but cut it into chunks. Add the diced onion, canned beans, tomatoes, chiles, corn, and grated sweet potato. Now add the mustard, honey, and dried spices. Carefully stir well to distribute spices the best you can. Pour in the chicken broth.

Cover and cook on low for 8 to 10 hours, or until chicken easily shreds with two large forks. Although you could cook this on high in 4 hours, the flavors will meld best when cooked low and slow. Stir very well and serve in a large bowl with your favorite chili toppings. We like shredded cheese and sour cream.