Southwestern Chicken Chili
I've shared with you a recipe already from the Best of Bridge Volume 3 (check out the recipe for Brie with Sun Dried Tomatoes here) - and today I am excited to share yet another recipe with you. Now first, anyone who knows me is thinking, chili? You? You hate chili... which is true. I have never liked chili. But, in true Addicted to Recipes fashion, I was looking to try something different, and came across this recipe. So I made it, and for the most part, I liked it! (it was just those darn kidney beans that I could have done without). Here is the recipe:
Southwestern Chicken Chili
Make it a meal with a salad and crusty rolls
2 1⁄2 lbs chicken breasts (I used boneless, skinless)
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
3 tablespoons chili powder (use all of it!)
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons ground coriander (I substituted tarragon)
Salt and black pepper to taste
4 carrots, sliced
3 stalks celery, chopped
1 28-oz (796 mL) can tomatoes
3 tablespoons tomato paste
2 tablespoons lime juice
1 teaspoon 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
Cut chicken 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 beans, chickpeas and green pepper. Simmer 30 minutes more. Serve and enjoy!
Make it a meal with a salad and crusty rolls
2 1⁄2 lbs chicken breasts (I used boneless, skinless)
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
3 tablespoons chili powder (use all of it!)
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons ground coriander (I substituted tarragon)
Salt and black pepper to taste
4 carrots, sliced
3 stalks celery, chopped
1 28-oz (796 mL) can tomatoes
3 tablespoons tomato paste
2 tablespoons lime juice
1 teaspoon 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
Cut chicken 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 beans, chickpeas and green pepper. Simmer 30 minutes more. Serve and enjoy!
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Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.ca. Reprinted with publisher permission.
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