Healthier Chicken Chili

For the past month or so I have been eating mostly raw foods, but today I had the itch to cook something and  since it is a fall day it seemed fitting to make chili. I got an idea to make this chili with a chicken stock base rather than with a tomato base. And I loved it. Hope you do too.

1 whole chicken
2 ears corn on the cob
1 can diced tomatoes
1 can pinto beans, drained and rinsed
1 red bell pepper
1/2 green bell pepper
2 stalks celery
1/2 large onion
1 clove garlic
1 jalepeno
1/2 can diced green chili's
1 green onion - for garnish
6 cups homemade chicken stock  or low sodium if you buy it
3 ounces tomato paste
1/4 cup brown sugar
1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
salt and pepper

Heat a large pot on the stove, and swirl in a little olive oil. Dice up the red and green pepper, celery, onion, garlic, and jalepeno and add them to the pot. Let these cook down a bit for 10 minutes or so, then add in the spices, brown sugar, tomato paste, diced tomatoes, green chilis, and chicken stock.  Bring to a boil, then partially cover and let simmer for a couple of hours so the flavors can cook down and concentrate.

Meanwhile, rinse and pat dry the chicken and place it in a shallow baking pan. Put a little oil and lots of salt and pepper on the chicken and roast in the oven on 350 for 1 1/2 hours.  When the chicken is done, let cool a bit, then remove the meat.  I actually saved part of the breast meat for lunch tomorrow.

Husk the corn and roast it on the grill until nicely charred. Let cool so that you can handle it. Then cut the corn from the cob.

Add in the pinto beans, chicken and corn and simmer another 30 minutes or so until flavors are well blended.

Serve with green onion, sour cream, and cheese (if you are still eating dairy).

Enjoy, and let me know if you like this recipe!