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Chicken Chili With Raisins




Source of Recipe


Paultette Mitchell


Recipe Introduction


Makes 4 servings

For a stunning presentation, serve this chili in Roasted Acorn Squash Soup Bowls (see recipe). If there are any leftovers, mound warm chili over split baked potatoes. Pop under the broiler just long enough to melt a topping of Parmesan cheese.




List of Ingredients




2 tablespoons olive oil, divided
8 ounces boneless, skinless chicken breasts, cut into 1-inch squares
½ cup coarsely chopped onion
1 green bell pepper, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, minced
One 18-ounce can whole tomatoes, with juice
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can tomato sauce
One 9-ounce package frozen corn, thawed
2 teaspoons chili powder, or to taste
3 drops Tabasco Sauce, or to taste
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon pepper, or to taste
½ cup dark raisins

Recipe



Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes or until it is lightly browned and thoroughly cooked. Using a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 tablespoon of oil in the pan. Add the onion, bell pepper, and celery; cook, stirring occasionally, for about 5 minutes. Add the garlic; stir constantly for about 1 more minute or until the vegetables are crisp-tender.

Stir in the tomatoes with juice, beans, tomato sauce, corn, chili powder, hot pepper sauce, cumin, basil, oregano, and pepper. Increase the heat to high and bring the mixture to a boil.

Reduce the heat to low. Stir in the cooked chicken and raisins; heat for about 5 minutes or until the raisins are plumped. Taste and adjust the seasoning.

Roasted Acorn Squash Bowls

Acorn squash
Canola or olive oil for brushing

Preheat the oven to 375°F.

Cut off the tops of acorn squash (about 1 inch from the stem end) and discard. Scoop out the seeds and discard. Cut a very thin slice off the bottoms to make a stable base. Brush the insides and tops with canola or olive oil and sprinkle lightly with salt.

Place the squash in a lightly oiled baking pan. Bake for about 45 minutes, or until the flesh is fork-tender.

Place the roasted squash on a plate or set in a soup bowl. Serve immediately filled with warm soup.