Sweet & Spicy Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I was inspired by Hawaiian Chicken Chili, but went crazy while making it again and changed it up quite a bit. I won 2nd place and the Most Original title in a local Chili Cook-off with this recipe. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed. Ingredients:
4 chicken tenderloins |
2 garlic cloves, minced |
1 large onion, chopped |
1 large bell pepper, chopped |
1 (20 ounce) can no-sugar-added pineapple tidbits, in 100% juice, no sugar added |
2 (15 ounce) cans kidney beans, rinsed and drained |
28 ounces tomatoes, chopped |
6 tablespoons tomato sauce |
6 ounces tomato paste |
12 ounces chicken broth (or 12 ounces water with 1 chicken bouillon cubes) |
1/2 ounce chili seasoning mix |
chili powder, to taste |
cumin, to taste |
cayenne pepper, to taste |
1/2 teaspoon cinnamon |
Directions:
1. Prepare a large pot with nonstick cooking spray.
2. Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
3. Once chicken is cooked through, pull it out and shred it before returning it to the pot.
4. Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
5. Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
6. Mix well and bring to a boil.
7. Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
8. When ready, reheat on stovetop over medium low.
9. Stir in cinnamon.
10. Serve with pineapple tidbits on the side.
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