Whenever I need to make something comforting, I immediately think of chili. I love that you can make a big batch of something so wholesome with just a few ingredients. However, when I moved to New York the large quantity format wasn’t as easy to accomplish in my closet sized kitchen. So I scaled the recipe to feed two, which in my house means me and me. It is delicious and easy to make. The jalapeño and chili powder add just a little kick and the cumin gives a smokiness that will warm your soul immediately. I add lime and cilantro for a bright note and sprinkle on cheddar cheese for that gooey texture in each bite. While I resist the temptation to make a huge pot and eat this every night, you don’t have to. This recipe can be easily multiplied to fit your needs.

Chicken Chili for Two
Serves 2-3 people

Ingredients
2 tablespoons canola oil
1/2 cup of onion diced
1 small jalapeño, stem and seeds removed, finely chopped
2 cloves of garlic, mashed into a paste
1/2 teaspoon chili powder
1/4 teaspoon of cumin
1 ¾ cups chicken stock
1 cup canned pinto beans, divided
1 cup corn kernels (I use frozen)
1 ½ cups diced or shredded cooked chicken
1/4 cup cilantro leaves
Salt and pepper
1 lime (for serving)
1/4 cup of shredded cheddar cheese (for serving)

For a list of farmer owned products and brands, click here.

Heat 2 tablespoons of canola oil in a medium saucepot over a medium-high heat. Add the onion and jalapeño. Season with salt and pepper. Cook, stirring occasionally, until the onions become transparent and the jalapeño softens slightly. This will take about 5 – 8 minutes.

Add the garlic and the spices and cook for a minute more while stirring.

Add the chicken stock. Bring the mixture to a boil. Lower heat to a simmer and cook uncovered for 30 minutes or until the liquid has reduced by half. After it reduces check the seasoning. If it needs more salt or pepper be sure to add.

Meanwhile, divide your beans. Take a fourth of the beans and mash them with a fork. Leave the rest of the beans whole.

Once the liquid has cooked for 30 minutes add the mashed beans and cook for another five minutes, stirring occasionally. The mashed beans will help thicken the broth slightly.

Next, add the whole beans, corn, chicken, and half of the cilantro (I add the cilantro leaves whole but you can chop them if you like). Cook the mixture over medium heat for 10 minutes, allowing the whole beans to soften and the chicken and corn to heat through.

Once the chicken is hot you are ready to serve. Spoon chili into a bowl and top with cheddar cheese, a squeeze of lime juice, and the rest of the cilantro leaves. You can also add tortilla chips, sour cream, scallions or another other classic chili topping you choose! It is the perfect dish to use your farmer owned products in.

Leftovers will last for about a week in the fridge, but should be reheated properly before consumption.