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Category: Chili, Chowders, Soups & Stews
Prep Time: Cook Time: Total Time: 3/4 hr
2 lbs boneless chicken breasts or thighs, diced
1 Tbsp olive oil
1 Tbsp butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp chili powder
1/2 tsp ground cumin
2 (14-ounce) cans red beans (small red beans or kidney beans)
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 (4-ounce) can mild green chili peppers, chopped
1 cup unsalted chicken stock
1 tsp sugar, optional
1/8-1/4 tsp cayenne
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Heat olive oil in a 5-quart Dutch oven or kettle over high heat. Add chicken and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate until you are ready to add back to chili.
2. Add butter to same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
3. Add chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally.
4. Add chicken back to pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
5. Ladle chili into bowls and garnish as desired. You can top chili with sour cream, chopped green onions, cilantro, or shredded cheese. It also goes well with cornbread or crackers on the side.
Recipe Source: thespruceeats.com
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Chili - Chicken & Red Bean
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Category: Chili, Chowders, Soups & Stews
Prep Time: Cook Time: Total Time: 3/4 hr
2 lbs boneless chicken breasts or thighs, diced
1 Tbsp olive oil
1 Tbsp butter
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp chili powder
1/2 tsp ground cumin
2 (14-ounce) cans red beans (small red beans or kidney beans)
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 (4-ounce) can mild green chili peppers, chopped
1 cup unsalted chicken stock
1 tsp sugar, optional
1/8-1/4 tsp cayenne
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Heat olive oil in a 5-quart Dutch oven or kettle over high heat. Add chicken and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate until you are ready to add back to chili.
2. Add butter to same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
3. Add chili powder and cumin; stir to blend and cook for 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chili peppers, and chicken stock. Add sugar and cayenne pepper, if using. Bring the chili to a boil and then reduce the heat to low. Simmer, uncovered, for about 25 to 30 minutes, stirring occasionally.
4. Add chicken back to pot and continue cooking for 5 to 10 minutes. Taste and add kosher salt and ground black pepper, as desired.
5. Ladle chili into bowls and garnish as desired. You can top chili with sour cream, chopped green onions, cilantro, or shredded cheese. It also goes well with cornbread or crackers on the side.
Recipe Source: thespruceeats.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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