Tag Archives: organic chili powder

Penny Saver’s Chicken Chili

Love having this on ccccold Sunday afternoons, as we watch the Pats… win!

Penny Saver’s Chicken Chili

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 6 boneless skinned chicken breasts
  • 3 tbsp vegetable oil
  • 3 onions chopped
  • 6 tsp garlic minced, or
  • 3/4 tsp organic minced garlic
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 jalapeño pepper minced
  • 1/4 cup organic chili powder
  • 3 tbsp organic ground cumin
  • 1 tbsp organic oregano dried
  • 2 teaspoons organic ground coriander
  • 1 28- oz can crushed tomatoes
  • 1 15 1/2- oz can stewed tomatoes
  • 1 cup canned low-salt chicken broth
  • 2 15 1/2- oz cans kidney beans rinsed, drained
  • 1 15 1/2- oz can black beans rinsed, drained
  • grated cheddar cheese we like hot habanero cheddar
  • loaf of crusty rustic bread or sour dough


  1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
  2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, and oregano. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.

  3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
  4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

Turkey Taco Salad with Honey Cornbread Topping

Healthy, fast, economical, tasty and adaptable to individual preferences – this satisfies every criterion for a weekday family dinner. Set out the turkey mixture, salad, chips, guacamole, corn muffins, sour cream, and bottles of hot sauce and let everyone craft their own combinations. By using mild salsa for the mixture and providing hot sauces for the more adventurous, everyone’s taste buds can be accommodated. Credit to my sister Karen in Rumson, New Jersey for the original idea. She makes it for guests so they can help themselves while she chases after her kids.

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Spaghetti with Southwestern-style meatballs

This is adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet.  As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling that the cumin, cilantro and chili inspire and to cool yourselves down, serve with frosty margaritas.

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