Comforting and filling gluten-free recipe with a perfect portion of chili.
Ingredients
7.5 OZ / 210 G onion
3 EA garlic
4 TBSP vegetable oil
9 OZ / 250 ML chicken stock
2 EA green chili
1.5 TSP salt
0.25 TSP pepper
5.5 OZ / 150 G sweetcorn kernels
10.5 OZ / 300 G white beans
1.5 TSP ground cumin
10.5 OZ / 300 G hominy
10.5 OZ / 300 G ground chicken
Directions
Peel and halve the onions and garlic, then put both ingredients in the mixing bowl along with the green chili. With the measuring cup in place, chop for 12 seconds / speed 6. Use the spatula to scrape down the inside of the mixing bowl.
Add 2 tablespoons of oil and remove the measuring cup. Sauté the mixture for 3 minutes.
Add half of the ground meat. Remove the measuring cup and sauté again for 7 minutes / 250°F|120°C. Remove the meat and set aside.
Add 2 tablespoons of oil and the remaining ground meat to the empty mixing bowl. Remove the measuring cup and sauté for 7 minutes / 250°F|120°C.
Add the meat mixture back into the bowl, along with the chicken stock. Season with salt, pepper and cumin. Cook the chili for 25 minutes / 212°F|100°C / speed 1.
Rinse and drain your sweetcorn, hominy and beans. Add to the mixing bowl. Cook with the measuring cup removed for 15 minutes / 195°F|90°C / speed 1.
Before serving, season to taste with salt, pepper and tabasco, depending on how hot you like it. Enjoy your meal!
Recipe Note
TIPS:
Serve with crispy baguette, nachos, or pita bread.
You can use shredded chicken instead of ground chicken to add more texture to the dish.
