This is for those lazy Tuesday nights where you just want to cuddle in your sweatpants after work. Netflix and chill with our savory Netflix and Chili. If you’re feeling super lazy, you can just throw all these ingredients in a slow cooker and let it rip while you chill, but browning the meat on the stove does make it taste better. As far as streaming is concerned, we love anything that involves fantasy and adventure. A shared love of Lord of the Rings was something that bonded us when we were first dating, and we still will devour any new fantasy show: The Witcher, Cursed, Game of Thrones—we love it all.
Netflix and Chili
Ingredients
- 2 (8 ounce) boneless skinless chicken breasts, cut into 2-inch pieces
- Salt and pepper
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 bell pepper (yellow or red), diced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 can diced tomatoes, regular or fire-roasted
- 2 tablespoons tomato paste
- 1 cup chicken broth
- One 15-ounce can kidney beans, drained and rinsed
- 1 cup frozen corn
For the toppings
- 1/2 cup shredded Cheddar
- 1 cup fried tortilla strips
- 1 avocado, sliced
Instructions
- Season the chicken generously with salt and pepper.
- Heat a Dutch oven or a heavy-bottomed pot over medium heat. Add 2 tablespoons of oil and the chicken, cooking and tossing until browned and fully cooked, 6 to 7 minutes. Set aside on a plate.
- To the same pot, add the remaining oil. Add the onion and bell pepper, cooking until the onion has softened, 4 to 5 minutes.
- While the vegetables are browning, shred the chicken with two forks or clean hands, then set aside.
- To the onion and bell pepper, add the chili powder, garlic powder, and cumin, stirring well. Then add the diced tomatoes, tomato paste, chicken broth, beans, corn, shredded chicken, and any juices back into the pot. Bring chili to a gentle simmer, cooking for 20 minutes to allow the flavors to marry.
- Serve chili in individual bowls, topped with cheese, tortilla strips, and avocado.
Notes
Excerpted with permission from The Date Night Cookbook by Ned and Ariel Fulmer with Kiano Moju. © Fulmer Media, Inc. Published by Countryman Press, a division of W.W. Norton & Company.