Tuesday, March 22, 2011

Chicken Chili

A hearty chili made with white meat chicken instead of ground beef by Lacey Johnston.
Serves 2-3.

  • 1/2 White Onion, chopped
  • 1 stem Celery, sliced
  • 1 Chicken Breast, cut into 1/2" cubes
  • 1/4 cup Frozen Corn
  • 1 Red Bell Pepper, chopped
  • 3 tbsp Olive Oil
  • 24.5 oz. can Diced Tomatoes
  • 14 oz. can Tomato Sauce
  • 15 oz. can Red Kidney Beans
  • 15 oz. can Black Beans
  • 1 tbsp Chili Powder
  • 1 clove Garlic, minced
  • 15 oz. can Nalley's No Meat Chili*
  • Salt & Pepper to taste
*This is the way my Mom used to make homemade Chili, she added the Nalley's for flavor but you can substitute it by adding the following; 14 oz. can diced tomatoes, 2 tbsp Tomato Paste, 15 oz. can Pinto Beans and 1 tbsp Taco Seasoning.
  1. In a large Dutch oven, add 2 tbsp olive oil and heat over medium-high heat.
  2. Add chicken and cook 5 minutes, stirring occasionally.
  3. Remove chicken with slotted spoon, set aside.
  4. Add remaining olive oil, return heat to high.
  5. Add onion and celery, saute till onion becomes tender. Add garlic, cook 30 seconds.
  6. Add bell pepper, corn, cooked chicken, tomato sauce, tomatoes, beans, seasonings and meatless chili, bring to a boil.
  7. Reduce to a simmer and cover, cook for 1 hour.
  8. Add corn, uncover and continue to cook 15 minutes.
  9. Serve immediately with shredded cheddar cheese and sour cream.

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