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Hope you have or you are majorly missing out.
Megan is the inspiration for all the recipes this week. From “Green Eggs and Ham Muffins” to a rich stock at the end of the week.
Today’s treat is Chicken Chilli Pie:
I’ll give you the long version but throughout I’ll offer you a bunch of shortcuts. You can actually have this dish on the table in 40 minutes from start to finish.
I baked a chicken and for the next few days you can see how my little chicken ($10.00) feeds a family of four for three dinners. You could also start this recipe off with a rotisserie chicken.
In a large pot sautee together: 1 onion, 2 cloves garlic, 1/2 tsp cumin, 1/4 tsp cinnamon, 2 tsp. chilli powder.
Add 2 cups of beans (I’ve got blackeyed peas and chickpeas here but you could actually use a large can of mixed beans or any combination you wanted, just rinse off some of the salt).
Add; to the beans etc. 2 cups of crushed tomatoes and 2 T. tomato paste.
Add 2 cups of chopped chicken.
Place the whole mixture in a buttered baking dish.
Make a batch of cornbread. I’m cheating and I have a cornbread mix (I like the Red Mill one as it isn’t sweet).
Top your chilli and bake for 20 minutes (350) or until a knife comes out cleanly.
Tomorrow is a great and pretty fancy looking lunch C: