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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 14 |
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This unique and delicious chicken chili is a much-requested meal around our house. I think you'll find it's a nice change of pace from the typical beef version. Ingredients:
3 cups chopped onions |
1-1/2 cups chopped green peppers |
4 garlic cloves, minced |
2 tablespoons vegetable oil |
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes |
2 to 4 tablespoons chili powder |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt, optional |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
2 cups water |
1 can (6 ounces) tomato paste |
1 bay leaf |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
Directions:
1. In a 5-qt. Dutch oven, saute the onions, green peppers and garlic in oil until onion is tender. Add chicken; cook and stir for 4 minutes or until browned.
2. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes, stirring occasionally. Add beans; cook, uncovered, for 20 minutes, stirring occasionally. Discard bay leaf. Yield: 14 serving (3-1/2 quarts).
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