Southwestern Chicken Chili
Author: Courtesy: The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.ca Reprinted with publisher permission.
Recipe type: Supper
- 2 1⁄2 lbs chicken breasts 1.25 kg
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 3 tbsp ground coriander
- Salt and black pepper to taste
- 4 carrots, sliced
- 3 stalks celery, chopped
- 1 28-oz (796 mL) can tomatoes
- 3 tbsp tomato paste
- 2 tbsp lime juice
- 1 tsp granulated sugar
- 1 12-oz (341 mL) can corn kernels, drained
- 1 14-oz (398 mL) can kidney beans, drained and rinsed
- 1 14-oz (398 mL) can chickpeas, drained and rinsed
- 1 green bell pepper, seeded and chopped
- Skin and bone chicken.
- Cut into bite-sized pieces.
- In a Dutch oven, brown chicken in oil.
- Add onions and garlic and sauté until onions are soft.
- Add chili, cumin, oregano, coriander, salt and pepper.
- Cook and stir for 3 minutes.
- Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture.
- Bring to boil, reduce to simmer, cover and cook for 1 hour.
- Add corn, kidney and garbanzo beans and green pepper.
- Simmer 30 minutes more.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/best-of-bridge-recipes/
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