Hi folks, this week we have a Fire Roasted Tomato and Chicken Chili for you. With autumn just around the corner I start thinking of cool weather comfort foods. Chili is one of the best foods I can think of, and it can be one of the simplest meals to make. Depending on what your looking to make, most of the time there are a few of the necessary ingredients in the pantry and possibly some type of meat in the freezer just begging to be turned into a steaming pot of chili.
That is how tonight’s meal was done, I did have to stop by the local food distribution center to pick up the missing parts, but it was mostly made with what was already here. I had bought an extra package of chicken leg quarters over the labor day weekend, and since they were still in the refrigerator I needed to cook them. I had the onions, garlic and some white beans. All I needed to do was to fill in the rest of my ingredients. I baked the Leg quarters in the oven at 350° for about 90 minutes, and then allowed them to slightly cool before separating the meat from the bones to add to the chili. I will go over that part in a minute. I cooked this in our trusty slow cooker so it would be ready when everyone arrived home that evening.
Here what you need to know.
- 4 Leg quarters
- 2 medium onions, chopped
- 4 garlic cloves, smashed then minced
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 28 oz. can of fire roasted tomatoes
- 1 14 oz. can of whole tomatoes
- 1 4 oz. can of tomato paste
- 1 14 oz. can cannellini beans drained
- 1 14 oz. can red kidney beans drained
- 2 cups of chicken broth
- 1 red bell pepper
- 1 large jalapeno pepper, cored and seeded
- 2 tablespoons chili powder
- 1 tablespoon fresh basil, chopped
- 1 teaspoon cumin
- salt and fresh ground black pepper to taste
- Pre-heat your oven to 350°.
- Lightly oil the chicken quarters and liberally sprinkle them with salt and pepper.
- Place on a baking sheet and cook in the oven for around 90 minutes.
- When the chicken is done, allow to cool then separate the meat from the bones and add the meat to your slow cooker.
- Chop the onions and garlic, then saute in the butter until onions are soft and translucent. Add these to your slow cooker.
- Core the red bell pepper to remove the stem and the seeds. Slice into strips and add to the slow cooker.
- Core and seed the jalapeno. Mince and add to the slow cooker.
- Drain the beans and rinse then add to the slow cooker
- Add the fire roasted tomatoes and the whole tomatoes (slice these while they are in the can) pour juice and all into the slow cooker.
- Add the remaining ingredients and set your slow cooker on high for 5 hours.
This really is an easy meal, it does take a bit of time to bake the chicken, so if you have leftover chicken from a prior meal this part would be quicker. While I did cook this in a slow cooker it can be done on the top of the stove or on the smoker if you want.
We served it with shredded cheddar cheese, sour cream, cilantro and/or green onions. My plan was to make enough to have leftovers….chili is better the next day…BUT we finished the pot “D A R N.” I have to make it again <smile>.
Now go enjoy the cooler weather…there is football to watch and at my house we are gearing up for Halloween, it’s tough being the scariest house on the block…….
‘Till next week…be safe!