kitchen basics

This recipe for chicken chili with sweet potatoes is sure to delight the whole family and become a quick favorite in your weeknight rotation. Whether you're looking for a one-pot chili to feed a crowd on Game Day or some comforting weeknight dinner ideas, this chicken sweet potato chili ticks every box. McCormick&reg; Chili Seasoning Mix brings warm, mild flavor to the ingredients in this dish while helping to cut down on the time it'd take to make your own seasoning blend. We love to use leftover chicken &mdash; whether it's rotisserie or cubed grilled chicken &mdash; to make this chili dish even easier to put together. Bursting with flavor from the chili seasoning, juicy chicken, tender sweet potatoes, diced tomatoes and red bell peppers, it's a delicious bowl of comfort that'll have you coming back for seconds. Top it off with fixings like shredded cheese, sour cream, tortilla chips and green onions and cozy up to this tasty, budget-friendly dish that'll warm you up from the inside out.

RECIPE FOR CHICKEN CHILI WITH SWEET POTATO

tbsps oil

potato

onion

red bell pepper

chili seasoning mix original

(14 1/2 oz) petite diced tomatoes undrained

chicken stock

chicken

step 1

Heat oil in large nonstick skillet on medium-high heat. Add potato, onion and bell pepper; cook and stir 5 minutes or until lightly browned. 

step 2

Stir in Seasoning Mix, tomatoes and stock. Bring to boil. Reduce heat and add chicken.  Cover and simmer 15 minutes, stirring occasionally or until sweet potatoes are tender. Serve with desired toppings.  

Pickling is a great way to preserve and enjoy a surplus of summer vegetables, but it's an equally easy way to enjoy your veggies all year long!

Easy Refrigerator Pickled Vegetables

(more

dill (may substitute 1 teaspoon dried dill)**

celery seeds

coriander seeds

mustard seeds

black peppercorns

water

garlic,

white vinegar (5% acidity)

granulated sugar***

salt

To prep the vegetables: I like to cut the cauliflower into small, bite-size florets and either slice the carrots into thick rounds or lengthwise into sticks. Green beans can be trimmed and left whole. Remove the blossom end (and discard it—this contains an enzyme that makes pickles less crisp) from cucumbers and thickly slice. Onions should be peeled and sliced into rings or half moons. Seed the bell peppers and then chop or slice into strips.&#13;

In each of 2 clean, quart-size canning jars, place a few sprigs of fresh dill if using, and then pack the jars with your desired mix of raw veggies. Add the optional hot pepper to each jar. (I leave the pepper whole but make a slit down the side to allow the brine to penetrate; level of heat will depend of the variety and quantity of pepper used.) Divide the seeds and peppercorns between the jars (1/2 teaspoon each). (It’s ok if they rest on top for now; they will be distributed when the brine is added.)

For the brine: In a medium saucepan bring the water to a boil, reduce the heat so the water simmers, and add the garlic. (Simmering the garlic cooks out sulfur compounds and bypasses the raw flavor that some people don’t enjoy. Keeping the cloves whole prevents the flavor from being too dominant.) Simmer the garlic for 5 minutes. Add the vinegar, sugar, and salt, and then raise the heat to return to a boil. Cook and stir just until the sugar and salt dissolve. Remove from the heat.

Remove the garlic from the brine and place 4 cloves in each jar. (You may have to lift some of the veggies to tuck them in.) Fill each jar with the hot brine. (For easy transfer, I use a cup-size glass measure with a spout. A ladle also works well, and you can use a funnel if you have one.)&#13;

Let the vegetables cool and then cover and refrigerate. The pickles will taste good after one day, and the flavor will continue to improve over several days. They’ll keep for 2-3 months but are unlikely to last that long.

I just tried this recipe two days ago and these veggies are delicious.  I did soften the vegetables in the simmering brine for 2 minutes and they still had a nice crunch but were a bit softer (to our liking).  Thank you for another wonderful recipe.

Great recipe. My 4 th time making it. I add veggies when the jar is half full.

This homemade Italian seasoning is a simple blend of dried herbs that works well in many everyday recipes. It takes about 5 minutes to make, uses 6 basic herbs, and there’s no cooking involved. You just mix everything together in a small bowl or jar, and it’s ready to use.

Homemade Italian Seasoning

basil

oregano

marjoram

thyme

rosemary

sage (optional)

Add all the dried herbs to a small bowl or jar. If any of the herbs are very large, you can lightly crush them or pulse them briefly in a spice grinder or food processor to break them down.

Mix until everything is well combined. Use right away or store in an airtight container.

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RECIPE FOR CHICKEN CHILI WITH SWEET...

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RECIPE FOR CHICKEN CHILI WITH SWEET...

Easy Refrigerator Pickled Vegetable...

Homemade Italian Seasoning

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