Posted on | October 14, 2011 | 4 Comments
Do you like chili but you don’t like beans? And you prefer chicken over beef? Then you sound just like someone I know , and this chili might be just what you have been waiting for. I do like beans, and I do like beef but I also like variety. I have heard that chili can be made with wheat instead of beans. It made me curious. Well, I have to say it turned out great, and I will definitely make it again. Very delicious!
This recipe makes quite a bit of chili, I’d say about 6 to 8 servings. I like to prepare more food than we can eat. I freeze the left-overs for an easy lunch or dinner when I don’t have time or just do not feel like cooking.
- olive oil
- 1 lb cooked chicken, shredded
- 2 large onions, chopped
- 2 garlic cloves, grated
- salt, pepper
- 2 cups chopped zucchini
- 4 tbsp whole wheat flour
- 2 cups uncooked wheat, soaked overnight, then cooked like rice
- 4 cups water
- 750 g chopped tomatoes
- 1 1/2 tsp chili powder; add more or less according to taste
- salt, to taste
- 1 tbsp cumin
- 1 tsp cinnamon
- oregano, fresh or dried, to taste
- basil, fresh or dried, to taste
Soak the wheat overnight in water. Rinse the wheat and then cook it like rice.
In a large pan, heat a little olive oil. Add the shredded chicken and the onion. Add some salt and pepper. Cook the chicken and onions until the onions become soft. Add the garlic and cook until it becomes fragrant.
Add the chopped zucchini and cook for a few extra minutes. Mix in the flour. Then add the wheat, the water and the chopped tomatoes. Add the spices and herbs. Let it simmer for about an hour, occasionally stirring.
Let it cook until the preferred thickness of the chili has been reached. Add some water if needed. Taste and adjust seasoning to your liking.
Serve with corn bread. How about some pumpkin cornbread?