Chicken and Red Kidney Bean Chili

It’s not always practical to follow a recipe, although it may be easier on some fronts.  Certainly, knowing that someone else has tested a recipe increases the chances of success.  On the other hand, when those moments arrive when ‘there’s nothing in the fridge to eat’ but still no space for more food, it’s time to get creative.   Typically, following a recipe is not going to use up the eclectic mix of ingredients found collected in your home and refrigerator.

In these moments, soup is one among many meals that work well for using up odds and ends of things.  However, this needs to be done in a somewhat thoughtful fashion, else the soup becomes a muddy, unappetizing mess – everything-but-the-kitchen-sink sort of mess.  The ingredients should somehow relate to one another.  What I found yesterday in the house were the following… all needing to find a home in a meal.

Red Bean Chicken Chili

Chicken and Red Kidney Bean Chili
olive oil
chicken breast
diced onion
diced green pepper
minced garlic
partial packet of taco seasoning from a taco kit
plus some extra cumin
salt and pepper
salsa
cooked red kidney beans
chicken broth

Heat the oil in a medium stock pot over medium-high heat.  Add the onions and peppers and saute until translucent.  Add the garlic, chicken, spices, salt and pepper and saute until the chicken is cooked through.  Add the rest of the ingredients and bring to a simmer.  Simmer for 30 minutes and either serve or let sit refrigerated for a day to absorb the flavors of the spices.

Annie
Waiting one more day before I go to the grocery store

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