Southwestern Chicken Chili
Author: 
Recipe type: Supper
 
A comfort food perfect on a cold winter day.
Ingredients
  • 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
Instructions
  1. Skin and bone chicken.
  2. Cut into bite-sized pieces.
  3. In a Dutch oven, brown chicken in oil.
  4. Add onions and garlic and sauté until onions are soft.
  5. Add chili, cumin, oregano, coriander, salt and pepper.
  6. Cook and stir for 3 minutes.
  7. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture.
  8. Bring to boil, reduce to simmer, cover and cook for 1 hour.
  9. Add corn, kidney and garbanzo beans and green pepper.
  10. Simmer 30 minutes more.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2013/12/09/best-of-bridge-recipes/