Chicken Chili


By Dane Feldman

Photo by Dane Feldman.

After an incredibly refreshing and warm weekend, the temperatures are back down to the low 30s here in NYC. As brisk as it is outside, I find that there’s usually a cure for that. In this case, the cure is chicken chili.

What you’ll need:
2 lbs ground chicken
1 white onion, chopped
1 tbsp chopped garlic
1 tbsp adobo seasoning
1 tbsp chili powder
2 dried inferno peppers, chopped
1 box Pomi
1/3 package dry black beans, cooked
2 cups bean juice
2 cups corn, off the cob

Saute the garlic and onion. Stir in the peppers. When the onion and garlic is browned, add in the chicken and cook until that browns as well.

Add the chili powder and adobo seasoning. Then stir in the Pomi, beans, corn, and bean juice. Bring to a boil, then reduce heat and simmer for about 30 minutes.

Serve with shredded cheese, sour cream or plain nonfat Greek yogurt, and corn bread or tortillas.