Every now and then I love a little real-talk blogging. Today is one of those days.
The past year has been full of life-altering changes for me. I’ve shed many layers from my life…. and can I just admit that it’s all been incredibly difficult?! I’ve started my own business, traveled at least a week out of every month, lived in three states, and have literally been pulling my hair out trying to figure out where this is all leading to!
So what does this translate into? Basically working insane hours and jeopardizing A LOT. Honestly it’s been a complete struggle. I’m sure it’s something you might be able to relate to: failure, disappointments, and well… whatever life throws at you. Of course, I’m a huge believer that everything happens for a reason. My passion for success and a career in food pushes me every single day to keep pursuing my dream no matter how many times I fail. And trust me, I fail more than you know! My list of unsuccessful ventures will always be longer anything I accomplish; it will be for all of us. However, these failures push you to become better and to learn.
In a sense, I feel as though I’m in the middle of a transformation. I’m trusting my intuition and regardless of how difficult it becomes or what disappointments I find myself in, I’m both blessed and thankful to be on this journey.
So my question to you, is what pushes you to be the best you can be? What drives you to be better than you were yesterday?
I’m just a twenty-four year old girl who is literally obsessed with food, styling, photography and the inspiration I find in every day life. I’m not here to pretend I’m perfect in any way, because I’m not. I’m just explicitly in love with sharing my passion with you.
Oh sorry, that’s a bit obvious and this is getting preachy. Excuse me, let’s get to the FOOD!
I made this sensational chili last week and it reminded me of my Grandmother because she seems to always incorporate pinto beans into whatever she’s cooking. And for good reason, too! In my opinion, they’re one of the best comfort foods — flavorful and creamy in texture.
I devoured a bowl with a side of honey cornbread. Coincidentally, self reflection pairs perfectly with the chili too. Enjoy!
More healthy chili recipes you’ll love:
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Slow Cooker Salsa Verde Chicken Chickpea Chili
Slow Cooker Black Bean Pumpkin Turkey Chili
Two-Bean and Corn Chipotle Turkey Chili
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Pinto Bean Chicken Chili
Ingredients
- 2 teaspoons olive oil, plus extra
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- fresh black pepper
- 1 pound chicken breast (about 3 cups)
- 1 - 15 ounce cans pinto beans, drained
- 1 - 28 ounce can diced tomatoes in juice
- 2 1/2 cups canned low-salt chicken broth
- 1 ounce semisweet chocolate, chopped
- black pepper
- 1 tablespoon tomato paste
- 1/8 teaspoon cinnamon
- 1/4 teaspoon red pepper flakes, plus more to taste
Instructions
- Heat olive oil in dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes.
- Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more.
- Add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.
- To cook chicken: Preheat oven to 400 degrees F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on baking sheet and bake 18-25 minutes, baking times differ depending on the size of your chicken breast but remember to cook until juices run clean. Alternatively you could use about 3 cups of rotisserie chicken.
- Cool chicken for 5-10 minutes then pull and shred chicken with two forks and add to chili, simmering uncovered for about 20 more minutes or until chili reaches desired consistency. Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of greek yogurt.
Hi – I was unsure about adding this chili to my list of dinners to try until you mentioned your grandmother. Who is to argue with a grandmas wisdom of adding pinto beans or what have you to a dish. I hope this year turns out to be fantastic for you.
Love chicken chili, one of my winter favorites!
p.s. You’re doing great, girl. Passion for what you do will get you everywhere and will keep you happy more than sad while you’re doing it. I can’t tell you how many times a day I say to my girls (2 and 4 yrs old), “Choose to be happy.” Good lesson for us adults too, right?!
from someone who is twice your age, I am motivated by the years I wasn;t living my authentic life when I was younger. Those seemingly ‘wasted years’ plus my need to prove I’m not a failure, just because I have failed, is what keeps me ready for anything,. Seek the Truth and you shall find your truth.
p.s. Knowing that I can’t go back to what I was before also keeps me moving in the forward direction.
You agree?
What you say about life, struggles, success and failure, all so true! Don’t give up (not that you seem like you are about to anytime soon!) Remember to take care of yourself and eat more of the lovely dishes you prepare for us 🙂 This looks like a delicious simple supper. Thanks for sharing, I love beans and I love making stew/ragu-like warming dishes for this cold season with tomato puree. Yum! 🙂
Hmm…thinking about it, I would say different things inspires me on different days to push me to become a better me. Most of the things that inspire me, I would say, are unexpected. Such as stories I hear/read, things I see in life, people I know, etc. 🙂 I can`t wait to see what you`ll be doing. 🙂 Good luck!
You are truly amazing and an inspiration. Keep up the fabulous work!
It sounds like we’re a lot alike and I really relate to everything you’re saying. There’s a lot on the line but I think we’ll always be happier for pursing our dreams instead of wasting life in a dull office job. Keep up the good work! I’m loving this chili.
Lady, I sooo know what you mean. It’s tough to take the good with the bad. But I think you’re on the right track with doing what you love, even if it’s not all sunshine and roses every day. Keep on keepin’ on! 🙂
Also, I want this chili in my life like NOW.
I enpathize with your reflection on so many levels. As a college student pursuing a business degree when my parents’ greatest dream was for me to become a doctor is difficult. But I’m following what makes me happy, and I’m a better person for it. With your drive and dedication, I’m sure everything will fall into place. Best of luck to you 🙂
I think the very best motivator is yourself! Only you know how badly you want something, so only you can push yourself to get it. Even though your year has been filled with ups and downs, it sounds like it’s been a good one if you’ve been going for your dreams!
I assume you add the broth when you add the tomatoes and tomato paste? 🙂
Ouf! I came here for a chili recipe and will leave with thoughts about where my life is going! Im 24 and never really failed, but only because I never try. And that I know I will regret.
Here is a quote from Albert Camus that I was cogitating on:
” Freedom is nothing but a chance to be better”
Monique – thanks so much for sharing your thoughts – I can definitely relate. I am a BIG fan of your work, and all this dedication will definitely pay off!
Oh baby! This chili looks amazing!
I love the cute picture of you! Sorry I haven’t commented in a while. I need to get caught up!
Glad to have you back Emily! I have been trying to keep up to date with your blog too! 🙂
My own passion is what keeps me going. And the desire to prove wrong everyone who said I “can’t” do something. Turn all those negatives into positives — that’s my motto!
Monique,I just made this chili and it is delicious!I am so excited to have a healthy chili recipe!And I love where you are going in life,as well as where you are!Thank you for making all of us feel human,and hopeful!Luv ya!Julie@[email protected]
Why in the world are you putting chocolate in there? And cinnamon?
Because it is delicious.
Would you use frozen chicken breast for the crockpot?
I made this for dinner tonight and OMG, it was so good! I will definitely be making it again! I had it with gluten free corn muffins and some tortilla chips crushed on top. Thanks for a great GF, dairy-free, soy-free recipe!
I made this tonight and it was AMAZING!!!!!! The chocolate and cinnamon add depth and deliciousness to the flavor. I can’t wait for lunch tomorrow (left overs )!!!
Is it possible to make this without the chocolate?
If you cooked this in a crock pot, would you just dump it all in at once? Also, how long would recommend letting it cook for? I’m really excited to try this, even more so if I can be lazy and cook it in a crock pot! Haha
I’m sure these chili recipes are delicious but unfortunately I haven’t found a way to download them short of downloading the whole site!
Anyone know the secret???
In the recipe if you click the white space below the cook time it will bring you to a printable recipe!
Loved it!
So glad!!
OMG, I made this today and it was awesome!!! My 12 yr old and hubby also devoured it! Kudos to you Monique for a great recipe. I wondered about the chocolate and cinnamon also, but I went with it and its delish!!
Amazing! Glad everyone loved it. The chocolate + cinnamon seems strange but it’s SO good.
SO GOOD! The chocolate and cinnamon totally works! I used a rotisserie chicken, and fire roasted diced tomatoes. Filling, healthy, tastes awesome! 🙂
Delicious! Glad you enjoyed 🙂
Really excited to try this, but where are the slow cooker instructions?
Hi! After step 2 feel free to transfer the veggies to your slow cooker and add the rest of the ingredients. You can then cook everything on high for 2-3 hours or low for 5-6 🙂
I cannot rate this as I have not tried it yet. I was curious about the recipe since it includes 1 oz. of semi-sweet chocolate. I do not see where you have added this to the beans at all. Did you? Was that just for you to eat? I am curious!
Hi, Eva! The chocolate is included in step 3 of the recipe 🙂 Hope you can try this soon!
It was yummy! I had to use what was in my pantry so one of the cans of tomatoes was fire roasted . I substituted 2 finely diced celery ribs and 2 scrubbed and grated carrots for the bell pepper. a dash of cayenne for the red pepper flakes and what was left of a rotisserie chicken for the chicken. I am looking forward to leftovers for dinner tomorrow, when I will make cheddar corn muffins from the Quick Vegetarian Pleasures cookbook. Thank you so much for this recipe. I accidently opened a can of pinto beans ( I was making hummus) and had to find a way to use them plus the rotisserie chicken. The chocolate and cinnamon really add a depth of flavor that was unexpected for an easy weeknight meal.
Thanks for sharing all of this, it sounds incredible! Glad to hear you loved it, Cynthia 🙂
Why no sodium listing?
Sodium varies significantly depending on which brand of ingredients you use, which is why we don’t list it. If you want to reduce the sodium in here, you can use less salt, low sodium chicken broth and low/no-salt-added beans 🙂
Delicious! Substituted chocolate for raw cocoa and oregano with some rosemary and majoram, whatever was at hand. Will definitely come back to this recipe.
Wonderfully flavorful dish. I added another can of pinto beans and 2 tablespoons of brown sugar to decrease the bitterness. Topped with dairy free sour cream and it was magical. This will now become a favorite recipe of mine.
Perfect! Glad you enjoyed!
Good, but why is the serving size 1 gram?? Can we get the actual serving size.
Formatting issue — sorry about that! It serves 6, so I typically just divide the recipe into 6 equal portions for serving or meal prepping 🙂
I searched for a recipe for a non-white chicken chili and found this one. What I did different:
I used
1 lb small red beans, dried and “quick” method rehydrated
1 lb black beans, dried and “quick” method rehydrated
(LOTS of beans)
Two large onions
I forgot the oregano – oops
Added more chili powder due to more mass
2 large cans of dice tomatoes
1 large can of crushed tomatoes
The result is mildly flavored stew – which my wife will appreciate.
It still needs the milk I usually add to chili to reduce the sort of metallic taste. I’ll add probably two cups to this, probably more chili powder and cumin and black pepper as I finish it.
Sorry – sort of just did my own thing using your recipe as a foundation! Chili for me is whatever is in the pot after you say it’s done! Want to add curry paste… 😉
Perfect! Glad you enjoyed!