In my mind, chili has no boundaries. So when the weather starts to get chilly, I'm ready to make a new batch. I decided to make one with one of my favorite veggies and created Chicken and Broccoli Rabe Chili. It's delicious since I added some chicken sausage and precooked the broccoli rabe, so it was sweet and delicious before dropping into the pot. This mixture, along with creamy cannellini beans and a mixture of spices, made this one a new favorite for me.
Ingredients for Chicken and Broccoli Rabe Chili:
1 pound ground chicken
1 pound chicken sausage,casings removed
2 medium onions, chopped
4 cloves garlic, minced
1 bunch broccoli rabe, cut into 2 inch pieces and blanched
2 cans cannellini beans, rinsed and drained
5-6 cups chicken broth
5 tablespoons Quick Cooking Tapioca
3 tablespoons olive oil
4 teaspoons dried oregano
3 1/2 teaspoons cumin
2 teaspoons ancho chili
1 teaspoon coriander seeds
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 cans diced jalapenos
Serve with diced red onions, grated cheese, and white rice.
Time-Saving Tips: Blanch the broccoli rabe earlier in the day.
A few notes: I like this chili a little soupy. If you like it thicker, start by adding 4 cups of broth and add more as it cooks for the desired thickness.
Let's see what we need.
We're ready to cook.
Place the coriander seeds in a baggie and tap a few times with a mallet or pot to crush them; set aside.
Saute the oil and onion for 5-6 minutes; add the garlic and stir until fragrant. Combine the meat, all of the spices except for the oregano and crushed coriander seeds, with the onions. Add the chicken and sausage cook add the remaining spice. Continue sauteeing until the meat is no longer pink.
Stir in the broth, beans, broccoli rabe, and canned peppers. Stir in the tapioca and bring to a boil. Reduce to a simmer and cook until the mixture has thickened.
It's ready! Chicken and Broccoli Rabe Chili is a delicious twist to an old favorite. Leftovers are so good and might be even better than the day it's prepared.
Enjoy!
Chicken and Broccoli Rabe Chili:
1 pound ground chicken
1 pound chicken sausage,casings removed
2 medium onions, chopped
4 cloves garlic, minced
1 bunch broccoli rabe, cut into 2 inch pieces and blanched
2 cans cannellini beans, rinsed and drained
5-6 cups chicken broth
5 tablespoons Quick Cooking Tapioca
3 tablespoons olive oil
4 teaspoons dried oregano
3 1/2 teaspoons cumin
2 teaspoons ancho chili
1 teaspoon coriander seeds
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
2 cans diced jalapenos
Place the coriander seeds in a baggie and tap a few times with a mallet or pot to crush them; set aside.
Saute the oil and onion for 5-6 minutes; add the garlic and stir until fragrant. Combine the meat, all of the spices except for the oregano and crushed coriander seeds, with the onions. Add the chicken and sausage cook add the remaining spice. Continue sauteeing until the meat is no longer pink.
Stir in the broth, beans, broccoli rabe, and canned peppers. Stir in the tapioca and bring to a boil. Reduce to a simmer and cook until the mixture has thickened.
Serve with diced red onions, grated cheese, and white rice.
Time-Saving Tips: Blanch the broccoli rabe earlier in the day.
A few notes: I like this chili a little soupy. If you like it thicker, start by adding 4 cups of broth and add more as it cooks for the desired thickness.