Cashew Chicken Chili

Morning chowers! Did you see me on the news today? Crazy right? (I'll post the link once I have it... if I don't look ridiculous that is...) I hope I did ok... I'm kinda freaking out writing this and prepping myself for the big moment. I have to get there at 6:45 AM... I know most people are up and out and about at that time, but lets face the facts, work starts at 830 for me, so this girl isn't up that early. If this is your first time here since you just saw the broadcast, WELCOME! and to all my dedicated readers welcome back :)
This is the recipe I made on the news and I hope you all give it a go. I love making it and it's great the next day for leftovers. So if you are looking for something healthy, easy, warm, and delicious, let me introduce you to my cashew chicken chili. The best part is it's made from mostly kitchen staples like Red Pack tomatoes, so it's wicked fast to pull together. Especially when you're out spending most of the day playing in the snow.
You still reading? Or did I loose you already? I have fun news, today is ALSO the 5th anniversary of the steph chows!! FIVE years?? How did that happen? To celebrate I'm going to be doing some kind of fun giveaway, still figuring out the details so make sure to come back and enter!

Cashew Chicken Chili
recipe by steph chows

1 onion diced
2 cloves garlic diced
1 yam cubed (1/2 inch)
1/2 tsp hot chili powder
salt and pepper to taste
1 can (16 oz) great northern beans
1 can (16 oz) red kidney beans
2 cans (14.5 oz each) Red Pack petite diced tomatoes with green chilies
(if you don't want this to be too spicy sub Red Pack diced tomatoes with basil garlic oregano)
1/2 bottle stout (I used Guinness) 
3/4 cup dry roasted unsalted cashews
1 lb skinless chicken breast tenders, cubed

Heat a 5qt stock pot over medium heat. Add enough olive oil to coat the bottom lightly. Saute for 3 minutes until they are lightly browning. Add garlic and cook 1 more minute. Add yam, chili power, salt and pepper and toss to coat. Drain and rinse your 2 cans of beans. Add beans and 2 cans tomatoes to the pot. Pour half a bottle of beer in and enjoy the rest for yourself. Stir in the cashews, turn the heat down to a simmer, cover and let simmer for 20 minutes.

If you are vegan stop here, if you eat meat, continue on. Heat a frying pan over medium heat, add a drizzle of olive oil and cook cubed chicken until done. (time will vary depending on how thick you cube your chicken). Once chili is done simmering remove from heat and stir in chicken. I do this so the chicken doesn't get tough and overcooked. Serve with your favorite hearty bread and enjoy!

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4 chews:

Jeanne said...

Hope it went well!
Hobbes, as always, is soooo cute!

Tim Schutt said...

Hey - nice segment, Steph!

Tracy said...

Oh my gosh Steph!! So amazing to see you on the news - you did great! Now I can tell everyone I know a real-life blogger TV star! ;-)

Casey@Good. Food. Stories. said...

You did a great job! And I love to sneak cashews into my chili too. They need to stay out of my husband's bowl, since he's allergic, but I go nuts (HA!) for them.

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