There’s definitely a nip in the air, and when it gets cold there is nothing better than a bowl of steaming hot chili. There is already a beef-based chili recipe here on the blog, but I wanted to switch things up this time and give chicken chili a chance. I found this recipe on Sally’s Baking Addiction, and adapted it to be cooked traditionally on the stovetop. The recipe comes together fast, and yields a flavorful and healthy meal. With autumn finally settling in and winter fast approaching, it looks like there is a lot of chili in my near future 😉
Yield: 4 Servings
- ¾ – 1 pound boneless chicken breast
- 1 tablespoon oil
- 1 (14 ounce) can corn, rinsed and drained
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
- ½ cup water
- ¼ cup diced onion
- 2 cloves garlic, minced
- ½ bell pepper, any color, diced
- ½ jalapeño pepper, seeded and minced
- 1 ½ teaspoons cumin powder
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
Heat oil in a large vessel over medium high heat. Add chicken and cook until no longer raw. Reduce heat to medium low and transfer chicken to a plate and shred.
Add remaining ingredients and shredded chicken to the pot and stir. Cover and cook until thick and bubbly, about 30 minutes.
This Ramadan we’re having a handful of some of the interwebs (and mine) favorite bloggers share some yummies. We’re starting this party off with Sarah of Flour & Spice, and she is sharing something that is sure to be a hit with everyone!
Some background first- Sarah and I “met” a few years ago, and since then she has become a very close friend. She is my foodie spirit animal. She’s become one of those friends that you turn to for advice or just a good catch-up session. She recently revamped her site, and taking a quick look will give you a good idea of just how she rolls 😉
Hello and Salam to all your amazing readers of My Ninja Naan! I am Sarah from over at Flour & Spice and it is wonderful to be here. Henna is a dear friend so although this is the first time I am ‘guest posting’ here to me it feels like going to the kind of friends house where you take your shoes off and comfortably sprawl on the couch as if you were at your own place and not someone else’s. She just makes me feel like we have been buddies from birth. Desi peeps will know there is an expression I really wanted to use there and didn’t 😉
Sometimes I like to class it up.
Speaking of changing things up, for those of us observing the month of Ramadan we may try and resist it and we definitely try and moderate it but there is something about fried food that becomes so appealing at ‘iftaar’ time. I don’t know if it’s the memory of bygone iftars or if it comes from a standalone craving that we have at the end of our fasts, but if I don’t fry something up there seems to be more than a little disappointment in the air. These simple corn fritters are such a fan way of mixing things up – all it takes is some simple ingredients and you have something light and sweet and spicy at the same time that is a nice change from the usual pakoras (chickpea flour fritters). These come together quickly and you can refrigerate the batter until needed, just mix well before frying. I adore these with some sriracha or sambal oelek but you are welcome to dip it in your condiment of choice.
Yield: 12-16 depending on size
1 cup fresh corn
¼ cup chopped scallions (green onions)
2-3 finely diced chillies
½ cup cornstarch
2 tablespoons flour
½ tsp baking soda
1 tablespoon soy sauce
Pinch of salt (or a lug of fish sauce – yum)
Pinch of pepper
Pinch of cayenne/ red chilli powder
1-2 tablespoons of cold water
Combine 1 tbsp of the water and all the remaining ingredients except corn in a bowl and mix till smooth. Stir in the corn. Add a little more water if needed so that you can easily drop the batter from a spoon. Heat oil in a frying pan and shallow fry a generous tablespoon of the batter for two minutes on each side on medium heat. Best when hot and served with a spicy condiment (IMHO).
I think it’s time that I take a quick break from the highly caloric desserts I’ve been posting about recently, and share a favorite healthy recipe. This black bean and corn salad is a traditional American backyard barbeque staple. We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting.
This gorgeous bowl was a gift to me from Asiya!
Black Bean and Corn Salad
Yield: 4 Servings
- 1 (15.25 oz.) can black beans, drained and washed
- 1 (15.25 oz.) can corn, drained and washed
- ¼ cup onion, chopped finely
- Handful cilantro, chopped finely
- 1 jalapeño, chopped finely
- 1 tomato, chopped finely
- 2 tablespoons lime juice (roughly one lime)
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon cumin powder
- Ground black pepper, to taste
Toss all of the ingredients together until well incorporated and refrigerate overnight for best results.
(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)