Oh dear. It's been a year since I've posted my last recipe. Many good recipes have collected in the meantime! This one is delicious (as usual) - Not sure that the picture does it much justice, but this Southwest Chicken Chili is amazing. I so love it, especially since it's so fully of veggies and lots of other goodies! So filling, and so tasty. So yum. And now especially since the snow is starting, it's perfect to warm you up on a chilly day!
Southwestern Chicken Chili
Adapted slightly from Best of Bridge
Serves 8-10
5 boneless chicken breasts, cut into bite-sized pieces
2 Tbsp olive oil
2 onions, chopped
2 garlic cloves
3 Tbsp chili powder (use all of it)
2 tsp cumin
1 tsp oregano
3 Tbsp coriander
salt & pepper to taste (I use at least a tsp of pepper, and 1/2 tsp or less of salt)
4 carrots, chopped into bite-sized pieces
3 stalks celery, chopped
28 oz can diced tomatoes
7 oz can diced green chiles
3 Tbsp tomato paste
2 Tbsp lime juice
1 tsp sugar
12 oz can kernel corn
14 oz can white kidney beans
14 oz can garbanzo beans (chick peas)
1 bell pepper, seeded and chopped
1. Cut the chicken into bite-sized pieces. In a dutch oven or large pot, brown the chicken in the oil.
2. Add onions and saute until soft. Add the garlic and stir until fragrant.
3. Add chili powder, cumin, oregano, coriander, salt and pepper to the mixture, and cook and stir for about 3 minutes.
4. Add carrots, celery, diced tomatoes, tomato paste, green chiles, lime juice and sugar to the mix. Bring to a boil, and then reduce to a simmer, cover and cook for one hour.
5. After the chili has simmered for an hour, add the corn, kidney beans, chick peas and bell pepper, and simmer for about 30 minutes more.
Serve with a fresh bun, or just if you want to be simple a couple of pieces of bread! Enjoy!
