So yes, I know, it’s not quite time for stew type weather, especially here in Charleston where I think we may have had one brisk morning the other day but was brought back to reality when I realized it was 70 degrees.
My frame of weather reference has shifted slightly since living in NYC. But school is getting back in session and that usually means heartier, healthier and easy dinners and this stew is light.
It’s a double duty dinner even! What’s that you ask? What’s a double duty dinner? Let me introduce you to this Chicken Chili Stew because you can enjoy it for one or two nights (depending on your appetite and or family size) and then turn it into a different dinner entirely of Chicken Chili Nachos. Therefore you have a, wait for it… double duty dinner!
In passing I’d mentioned to Jonathan I was making Chicken Chili Stew for dinner this week and his response was, “wait, I’m not going to get any of it” because he was traveling this week.
My response, “au contraire, this dinner is going to last for several nights and then be turned into nachos (if you’ll stop eating the tortilla chips I just bought straight from the dwindling bag ????).
Chicken Chili Stew is a winner, winner, chicken type dinner that I think keeps on winning. We’ll start at the beginning.
First, it’s made of clean unprocessed ingredients, which lands it the label of clean eating and second, because it’s a broth based stew, it’s naturally low in calories and makes for a light meal. Thirdly, this recipe makes a LOT of stew, for a low cost, and so, of course, you’re probably going to get tired of eating it for an entire week, and therefore you can either freeze the leftover for later or turn it into an entirely new meal such as Chicken Chili Nachos (I’ll show you how in the recipe card below).
Guys! Nachos! For dinner! Hi, ???? #Winning everyone is happy about this meal. Husband, kids, me cause everyone is happy, and even the dog for all the ground scraps she’s getting due to said kids. So, how should you meal plan with this dinner?
Make it on Wednesday, enjoy it again on Thursday and turn it into nachos on Friday, but, wait for it. on Saturday make it a Chicken Chili Burrito Bowl (#MindBlown)!
This stew is unbelievably versatile and a great way to get many, many, meals out of one initial recipe. And that friends is how we’re going to transition into the new school year and (pretend) fall here.
Our meals are going to go further, meaning last longer (kind of sort of meal prep), and be a little heartier and loads healthier. Back to school… We are ready!
- 1 tablespoon Olive Oil
- 3 Poblano Chiles ribs and seeds removed, chopped into small squares
- 1 Onion diced
- 4 Garlic Cloves minced
- 4 cups Chicken Broth
- 2 cups Water
- 1 tablespoon Oregano
- 1 tablespoon Chili Powder
- 2 lbs Rotisserie Chicken shredded or pulled chicken
- 3 14 ounce cans Cannelini Beans drained and rinsed
- Heat the olive oil over medium heat in a dutch oven or stockpot. Add the poblano chiles, diced onion, and garlic. Toss to coat in the oil and let cook until the ingredients become fragrant, about 3 minutes.
- Add the chicken broth, water, oregano, chili powder, rotisserie chicken, and beans to the pot. Bring the liquid to a boil and reduce heat to low. Cover and cook for 20 minutes.