Fiery Chicken Chili
Source of Recipe
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vegetable cooking spray
2 tsp vegetable oil
4 c. coarsely chopped onion
1 1/2 c. coarsely chopped green pepper
4 cloves garlic, thinly sliced
1 1/2 lbs skinned, boned chicken breast, cut into 1/4" pieces
1/4 c. chili powder
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
1/2 tsp cayenne pepper
2 (14 1/2 oz) cans no-salt-added tomatoes, undrained and chopped
6 oz can tomato paste
10 1/2 oz can low-salt chicken broth
12 oz can beer, broth or wine
1 bay leaf
2 15-oz cans garbanzo beans, drained
Coat a large dutch oven with cooking spray, add oil. Place on
medium high heat and heat until hot. Add onion, bell pepper, garlic;
saute 5 min or until tender, stirring frequently. Add chicken and
cook 2 minutes or until browned, stirring constantly.
Add chili powder, ground cumin, coriander, salt and cayenne. Cook
1 minute, stirring constantly. Add chopped tomatoes, tomato paste,
beer, broth, and bay leaf. Cover, reduce heat, simmer 40 minutes,
stirring occasionally. Add beans; cook, uncovered, an additional
20 minutes, stirring occasionally. Discard bay leaf.
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