GORDON RAMSAY RECIPES

I love a hearty beef chili as much as the next guy, but once
in a while there’s nothing wrong with going over to the light side, and
enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of
course have more fat and flavor, but after a bunch of requests for a chicken
breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it.
You want it slightly undercooked, maybe about 150 degrees F. internal temp,
since it will cook all the way when we add it back in. You’ll notice when I
slice mine, there’s a little bit of opaqueness to the flesh, which is what you
want.

This is intended to be a relatively quick and simple
weeknight meal, so I didn’t add much in the way of extras, but things like
peppers, squash, and mushrooms are always welcomed additions.

I know you’re probably missing those long, warm summer days
right about now, but one of the great things about this season’s cold, wet
weather is that it begs for recipes like this. I hope you pour yourself a
beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!

Ingredients for 4 portions:

2 tsp vegetable oil

2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs

salt and pepper to taste

1 large onion

4 cloves garlic

1 tbsp ancho chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/4 tsp dried oregano

1 tsp flour

about 3 cups chicken broth or stock, divided

1 tsp fine cornmeal
2 cans (15oz) white beans

cayenne to taste

1/4 tsp sugar or to taste

1/3 cup chopped green onions

sour cream and cilantro to garnish

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When ONE.org asked me to help raise awareness about their campaign
to fight chronic malnutrition, using the humble sweet
potato, I had one important question…if I agreed, would I get some kind of tote
bag?

When I was informed there was no tote bag, I decided to
check out their info anyway, and I’m very glad I did. While I was shocked to learn
that millions of children die each year from malnutrition, it was heartening to
learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very
tasty, roasted sweet potato and black bean chili. I really enjoyed this 100%
vegetarian version, and the extra step of roasting the potatoes not only
concentrated the sweet, earthy flavors, but gave the starchy chunks a
marvelously meaty texture.

Anyway, I’m going to sign off so I can go add “Helped Bono fight
childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out
One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:

2 lbs orange-fleshed sweet potatoes

1/2 tsp ground chipotle pepper, or to taste

1/2 tsp salt

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, sliced

1 tbsp cumin

3 tbsp Ancho chili powder, or other chili powder blends

1/4 tsp dried oregano

1 can (28-oz) diced or crushed tomatoes

1 cup water, more as needed
1 tbsp corn meal

1 tsp salt, or to taste

1 tsp sugar

1 tsp unsweetened cocoa

2 cans (15-oz) black beans, drained, rinsed

cayenne to taste

sour cream and cilantro to garnish

Tag: Ancho chili powder

White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

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Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

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