Chicken and Tortellini Chili
On Saturday Courtney and I had the pleasure of meeting a super handsome little dude. John is just two weeks old today, but already has sleeping, eating and pooping down to an art, which is more than I can say some days. And really, he’s quite a charmer; I didn’t want to put him down! Our first friends to get married back in 2009, Emily and Alex have been pioneering the way through each step, from marriage to homeownership and now parenthood, letting Courtney and I follow behind and take notes. It has been a joy to share in so many special moments with them, and I can’t wait to share in John’s milestones too!
John was clearly trying to convince us this whole baby business is easy, sleeping and remaining quietly charming for nearly all of our three hour visit. But don’t worry, I saw through him. I know mom and dad have been up pretty much around the clock these past few weeks and wanted to bring them something they could easily reheat for a nice dinner with little work. Although it’s hardly been chili weather in D.C., it’s a great dish to reheat without creating many dishes and just seems to get better the longer is sits in the fridge. Of course I had to make a double batch so I could try my own creation. It’s hearty and healthy and we have been enjoying it topped with chunks of avocado!
Chicken and Tortellini Chili
Adapted from Closet Cooking
Ingredients:
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tbsp ground cumin
- 1 teaspoon oregano
- 1 pound ground chicken
- 3 cups chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can corn, drained
- 8 ounces fresh cheese tortellini
- salt, pepper and cayenne to taste
Directions:
- Heat the oil in a pan over medium-high heat, add the onions and saute until tender, about 3-5 minutes.
- Add the garlic, chili powder, paprika and cumin and cook until fragrant, about a minute.
- Add the chicken and brown, about 6-8 minutes.
- Add the broth, beans, corn, diced tomatoes, oregano and tortellini and bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
- Season to taste with cayenne, salt and pepper.
Serves 6
