Chicken Chili

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (large)
1		Red bell pepper - stemmed, seeded,
		And cut into 1/2" dice
1		Green bell pepper - stemmed, seeded,
		And cut into 1/2" dice
1		Yellow bell pepper - stemmed, seeded,
		And cut into 1/2" dice
1		Jalapeño pepper - seeded, and
		Finely minced
2 tablespoons	30ml	Finely-minced garlic
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Cinnamon
4 cups	250g / 8.8oz	Cubed (1/2") cooked chicken
2		Peeled Italian plum tomatoes - (28 oz ea) - coarsely chopped,
		With juices
1		Dark-red kidney beans - (15 oz) - rinsed, drained
1 tablespoon	15ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Hot cooked rice or barley - for serving
		Sour cream - for garnish
		Grated cheddar cheese - for garnish
		Sliced scallions - for garnish

Recipe Instructions

Heat the oil in a large, heavy pot over medium-low heat. Add the onion, bell peppers and jalapeño; cook, stirring, for 5 minutes. Add the garlic and cook, stirring, until the vegetables are completely wilted, about 10 minutes.

Combine all of the spices and add them to the vegetables; cook over low heat, stirring, to mellow the flavors, about 2 to 3 minutes.

Stir the chicken, chopped tomatoes with their juices, kidney beans and the lemon juice into the pot. Season with salt and pepper. Simmer for 15 minutes.

Serve piping-hot over rice or barley in bowls, with garnishes alongside.

This recipe yields 6 to 8 servings.

Nutritional Analysis Per Serving (based on 8): 273 calories, 26g carbohydrates, 29g protein, 7g fat, 60mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-27-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

Rating

Average rating:

10 (1 votes)

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