Chili- Chicken Meatball Chili
Source of Recipe
Good Housekeeping Sept. 1993
List of Ingredients
2 medium celery stalks
1 medium onion
salad oil
3 slice White bread
2 lb. ground chicken
1 large egg
salt
3 large carrots
2 tbsp. chili powder
1 can Italian plum tomatoes
3 can white kidney beans (cannellini)
Recipe
Directions
Finely chop celery and onion. In 5-quart Dutch oven over medium heat, in 1 tablespoon hot salad oil, cook celery and onion until tender, stirring occasionally.
In blender at high speed or in food processor with knife blade attached, blend bread to make bread crumbs; place in large bowl.
Add celery mixture to bread crumbs; mix in ground chicken, egg, 1 1/2 teaspoons salt, and 1/4 cup water. With wet hands, shape chicken mixture into 1 1/2-inch meatballs.
In same Dutch oven over medium heat, in 2 tablespoons hot salad oil, cook meatballs, half at a time, until browned. Remove meatballs to bowl as they brown. While meatballs are browning, thinly slice carrots.
In drippings in Dutch oven over medium-high heat, cook carrots until tender-crisp. Stir in chili powder, Italian plum tomatoes with their liquid, 3/4 teaspoon salt, and 2 cups water. Over high heat, heat to boiling.
Return meatballs to Dutch oven; reduce heat to low; cover and simmer 10 minutes. Drain white kidney beans; stir into mixture in Dutch oven; over medium heat, heat through.
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