Chicken Chili- It's Red, Not White! |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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this is adapted from a Barefoot Contessa recipe. use whatever beans you like. the tomatoes i like are Muir Glen fire roasted. any bell pepper color is fine, i just like the mix. Ingredients:
1 1/2 lbs boneless skinless chicken breasts (3 large breasts) |
2 tablespoons olive oil |
2 onions, chopped |
1 chipotle chile in adobo, chopped (plus a little of the sauce) |
2 tablespoons chili powder |
1 tablespoon cumin |
1/2 teaspoon cayenne pepper |
2 teaspoons salt |
3 garlic cloves, minced |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
1 yellow bell pepper, chopped |
56 ounces diced tomatoes (i like the fire roasted kind) |
15 ounces tomato sauce |
2 cups chicken stock |
15 ounces chili beans, drained and rinsed |
15 ounces kidney beans, drained and rinsed |
Directions:
1. cook chicken- boil or bake- cool and shred or chop.
2. heat oil in a dutch oven or heavy pot and saute for 5 minutes.
3. add garlic, peppers and spices, saute 5 more minutes.
4. add tomatoes and stock, simmer covered for 20 minutes.
5. add chicken and beans, simmer uncovered for 30 minutes, add liquid to your liking or simmer until thickened to your liking.
6. i serve with bread or corn bread for dipping, sour cream, cheese and fritos are good too.
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