Enjoy this filling and flavorful chili...the perfect comfort food on a cold night.
- 1-2 Tbsp Olive Oil
- 2-4 Chicken Leg Quarters (with bones and skin)
- ½-1 Tbsp Garlic Powder
- ½-1 Tbsp Cumin Powder
- ½ Tbsp Dry Mustard Powder
- ½ Tbsp Onion Powder
- ½ tsp Turmeric
- 2-3 Bay Leaves (preferably dried)
- Salt (to preferred taste)
- Ground Pepper (to preferred taste)
- ½ Yellow Onion (diced)
- 2 Carrots (ends removed, halved then sliced)
- 2 Celery stalks (ends and strings removed, halved then sliced)
- ½ Box Baby Bella Mushrooms (sliced then halved)
- 1 Can White Beans (rinsed)
- 4-6 Cups Broth (chicken, or vegetable)
- ½ - 1 Cup Nut Milk
- ¼ - ½ Cup Fresh Cilantro (loosely packed, chopped)
- 1 Small tomato (diced)
- ¼ Avocado (diced)
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Add olive oil to saucier, set burner to medium, and preheat
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Season chicken on both sides with seasonings and place in saucier
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Turning periodically, nicely brown the chicken on both sides, then cover with lid
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While chicken is cooking, chop vegetables and herbs and add the onions, carrots, celery, bay leaves, and mushrooms to the pan to start deglazing the pan and sauté for 2-3 minutes before adding broth
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Remove chicken, cool a bit and then pull apart meat, and return to pan
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Add beans and broth to cover ingredients and simmer on low for 5-10, stirring periodically
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Stir in nut (or other) milk and simmer on low for 1 - 2 minutes before removing from heat and serving.
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Taste and adjust seasoning if needed; then serve.
- If using home cooked beans, I usually add about 1 - 2 Cups
- I use my saucier to make this, but you could also use a Dutch oven
- If you have limited time, simply add your vegetables to the pan with the browning chicken leg quarters as soon as they're ready, add your broth and beans and boil on low for about 10 minutes, pulling the chicken meat off the bones, and then continuing to cook for another 5-10 minutes
- Variations below