Yummy Chicken Chili

There is nothing like a bowl of chili on a cold night. My mom made chili all the time growing up, so a big bowl of chili is incredibly comforting food to me. It was 90 degrees in Denver this weekend, so of course, it was in the 30's and rainy today. I decided to experiment with my go-to chili recipe and came up with this mushroom and chicken chili concoction. I think it turned out deliciously! Plus I got to use my new Le Creuset that we got as a wedding present for the first time (thanks Aunt Rosalind!)

Ingredients: 

1 tablespoon olive oil

1 pound ground chicken

1 yellow onion

1 package of mushrooms

2 garlic cloves

1 can of black beans (or white beans or pinto beans)

1 can of corn

3 tomatoes (or about a can of diced tomatoes)

1 teaspoon salt

2 teaspoon cumin

1/2 teaspoon cayenne

3 teaspoons chili powder

Mozzarella cheese (optional)

Steps:

1. Heat half the olive oil in a big chili pot

2. Heat the other half of the olive oil on  a pan and saute the ground chicken

3. Dice the onion and garlic and saute in the chili pot

4. Cook the onions and garlic for about 4 minutes until they are translucent

5. Dice the mushrooms and add to the onions

6. Add the seasonings to both the chicken and the mushrooms/onions

7. Dice the tomatoes and add to the onions

8. Open and drain the can of corn and add to the vegetable mix

9. Open the black beans and add to the pot without draining

*This would also be great with other kids of beans, like white beans or pinto beans!

10. Add the chicken and stir

11. Cover the pot and let simmer for about 30 minutes (the long it sits and simmers, the better it will taste!)

You can serve with mozzarella cheese, if you please! Delicious!

Right before digging in...