Whether you’re looking for a meal that can be thrown together in the morning to cook off slowly throughout the day and be ready for when you get home from work/power-shopping/day-tripping or for a healthy chili recipe for game day, this could work for you. Moist chunks of chicken flavored with smoky ancho chili powder, combined with sweet white corn kernels, and creamy cauliflower give this dish a heck of a texture profile.
2 tablespoons canola oil
2 boneless, skinless chicken breasts
1 1/2 tablespoons ground cumin
1 tablespoon ancho chili powder
1 yellow onion, chopped
1 head cauliflower, cut into small florets
1 can kidney beans
2 anaheim chili peppers, stemmed, seeded and chopped
1 cubanelle chili pepper, stemmed, seeded and chopped
1 (16-ounce) bag white corn
1 quart low-sodium chicken broth
1/2 cup low-fat sour cream
2 teaspoons sea salt
- Heat the oil in a large pot over medium-high heat. Add the chicken, season with salt, pepper, and 1/2 of each of the cumin & chili powder, and cook, turning once, until golden, about 10 minutes; transfer to a plate and set aside to cool a bit before chopping.
- Add the onions to the pot and cook until they’re golden brown, about 10 minutes.
- When the onions are done, add about 1/2 of a cup of chicken broth and deglaze the pan, making sure to scrape up all of the brown bits from the bottom.
- Cut the mostly-cooked chicken breasts into bite-sized chunks.
- To the crock pot add the cauliflower, beans, peppers, onions, corn, chicken and broth (including broth from deglazing), cover and set to low for 8 hours.
- Season with sea salt to taste.
- Dish up, dollop with sour cream and serve.