Today’s chili offering is a vitamin packed stew bursting with flavors and boasting the convenience of canned chicken. The preparation is so easy that it makes a perfect dinner on track night or any other busy evening. The Simple Potato Chicken Chili fails to stoop to the exceeding low standards of the Summer Slumming Series, but since the prep is cinch, it affords me the time to sit outside with the backyard hens. Admittedly, I have avoided telling our backyard hens that chickens, at times, are packed into cans. In the interests of accuracy, I have never mentioned to them that people eat chickens. I may be a bit overprotective of my chicken girls but I totally don’t want to freak them out. That said, in a fit of anger that is only achievable when awoken at 5am (with hangover) by loud squawking, I *may* have let slip that foxes and raccoons eat chickens. Furthermore, I may have mentioned that making noise, any noise at all, will make them sound all the more delicious to these predators.
1 lb red potatoes, cubed
1 C white onion, chopped
1 can (15 oz ) whole kernel corn, drained
1 can (10 oz) chicken, drained
1 ½ C tomato sauce
2 C water
2 T chili powder
1 t coriander
1 t celery salt
1 t garlic salt
1 t Penzey’s Northwoods seasoning
1 t Mexican oregano
1) Add ingredients to a pot and heat on medium high until contents boil.
2) Turn down heat and simmer on low for 1 hour.
3) Serve with black bean and quinoa chips.
The good news is that everyone enjoyed this chili. The flavor was balanced and the texture was pleasing. The side of chips made a handsome and welcome complement to the main course. Mix delicious with simple and nutritious and all is well with world. Leave it to Pre to cast a pall over an otherwise enjoyable meal by launching into an articulation of how chickens are unappreciated while alive but are over appreciated when dead (and cooked). Ug, leave it to the 11 year old say the dandiest things. He is right though, dead and cooked does make chicken sound all the more delicious.