Light and easy chicken chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Veg oil |
| 2 | Onions | |
| 2 | Cloves garlic, minced | |
| 1 | pounds | Ground chicken |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped carrot |
| 1 | Sweet red or green pepper chopped | |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Ground cumin |
| ¾ | teaspoon | Dried oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper flakes |
| ¼ | teaspoon | Black pepper |
| 1 | can | (28 oz) tomatoes, chopped |
| 1 | can | (19 oz) red kidney beans, drained & rinsed |
| 1 | can | (19 oz) chick-peas, drained and rinsed |
| ¼ | cup | Chopped fresh parsley |
Directions
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened.
Add chicken; cook, stirring, for about 7 minutes or until no longer pink.
Add carrot, celery, red pepper, chili pwder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring, for 1 minute.
Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley. Makes 4 to 6 servings.
Notes: do not add all tomato juice - add about ¼ and then as needed use 1 tbsp chili powder if using chili style kidney beans extra lean ground beef substitutes fine leave off parsley Best topping: drop few chunks of cheese on serving of chili, layer of shredded lettuce, smaller layer of chopped tomatoes, topped by big spoonful of sour cream. Stick tortilla chips cut in wedges and lightly toasted around the edges.
Source: Canadian Living's best - Chicken Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rod Grant <rodgrant@...> on Apr 09, 1997