In the pantry I found some pasta, which is the Cincinnati way to eat chili, as well as some kidney beans. I also found a jar of Penzey's taco seasoning that was in a gift box that we got for our wedding, but hadn't used yet... and to me, chili and taco seasonings are pretty interchangable.
I also had one single chicken breast in the freezer, not enough for both of us, but just enough to add to the chili.
Hidden Veggies Chicken Chili
From the fridge:
3 carrots, shredded
2 celery stalks, shredded
6 tiny bell peppers (2 regular), diced
3 chipotles in adobo
2 tbsp. sour cream
1/4 c. shredded smoked fontina
From the freezer:
1 chicken breast, poached and shredded
From the pantry:
1 15 oz. can organic kidney beans
1 28 oz. can crushed tomatoes
1 yellow onion, minced
3 garlic cloves, minced
1/2 lb. spaghetti
3 tbsp. Penzey's taco seasoning
Heat a soup pot over medium low. Add onion, garlic, carrots, celery, and bell peppers. Season with salt and pepper. Sweat for 5-6 minutes.
Turn heat to low, add beans, chicken, tomatoes, taco seasoning, and chipotles.
Simmer for 2 hours. If dry, add stock, but you want this chili thick.
Drop pasta into boiling water, cook to al dente.
Drain, spoon into the bottom of a shallow bowl, top with chili, cheese and sour cream. Add a dash of hot sauce, if you like it REALLY spicy!
Don't have those veggies? Sub in anything! Any color bell peppers, parsnips for carrots, leave out the celery, red onion rather than white... No beans? Double the chicken... or add 2 cans of beans and drop the chicken. Use rice or polenta instead of pasta - it's your pantry that needs to be emptied!