This chicken chili with beans is a great alternative to beef chili. Introduced to us many years ago as “Penny Saver’s Chicken Chili”, the name remains but the final product is so much more deserving. This recipe has become a favorite on wintery Sunday afternoons. For all fans of Mexican fare.
1.Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes).
2.Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
3.Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes.
4.Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute.
5.Mix in chili powder, cumin, coriander and oregano.
6.Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1/2 hour to blend flavors, stirring occasionally.
7.Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 1 hour).
8.Ladle chili into bowls. Top with shredded cheese.
9.Serve with thickly sliced crusty rustic bread or sour dough, and/or carrots and celery.
6 boneless skinned chicken breasts
3 tablespoons vegetable oil
3 medium onions, chopped
6 teaspoons fresh garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 jalapeño pepper, minced
1/4 cup organic chili powder
1 teaspoon organic dried oregano
1 tablespoon organic ground cumin
2 teaspoons organic ground coriander
1 28-ounce can whole peeled tomatoes
1 15 1/2-ounce can stewed tomatoes
1 cup low-salt chicken broth
2 15 1/2-ounce cans kidney beans, rinsed and drained
1 15 1/2-ounce can black beans, rinsed and drained