Ingredients: |
Ingredients: 10 oz ground chicken
1 15 oz can tomatoes (crushed)
1 yellow onion
1 navel orange
2 cloves garlic
3 oz radishes
1 avocado
1/2 lb cabbage
1 lb sweet potatoes
1 T. Ancho Chile Paste1 T. Mexican spice blend (ancho chile powder, smoked paprika, garlic powder, ground cumin and dried mexican oregano)
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Directions: |
Directions:Wash & Dry produce. Peel and medium dice the onion. Medium dice the sweet potatoes. Peel and roughly chop the garlic. Cut out and discard the core of the cabbage, thinly slice the leaves.
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken and season with salt and pepper. Cook, frequently breaking the meat apart for 4-5 minutes. Once cooked, transfer to plate.
Add drizzle of olive oil to the pot, heat on medium until hot. Add diced onion and sweet potatoes, season with salt and pepper. Cook stirring frequently 5-6 minutes or until slightly cooked. Add the chopped garlic, sliced cabbage and spice blend. Season with salt and pepper, stirring occasionally 1-2 minutes until slightly softened and fragrant.
Add the tomatoes, 2 1/2 c. of water and the chile paste, season with salt and pepper. Increase the heat to high and cook, stirring occasionally and scraping bottom of pot for 20-22 minutes or until as thick as you desire. The sweet potatoes should be fork tender.
While chili cooks, juice orange and cut radishes and avocado.
Once chili is cooked add chicken back into pot for 2-4. Remove from heat. Season with salt and pepper, if needed. Serve with radishes and avocado. |
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