Description
432 Recipes – The Chili Cookbook
432 Recipes – The Chili Cookbook – Indulge in the rich and satisfying flavors of Chicken Chili, a hearty dish that combines tender chicken with a blend of spices and vegetables. This recipe is a delightful addition to any chili lover’s collection and promises to satisfy your taste buds with its tantalizing aroma and robust flavors.
To prepare this mouthwatering chicken chili, gather the following ingredients:
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 stalk celery, sliced
- 1/4 pound mushrooms, chopped
- 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cocoa powder
- 1/4 teaspoon salt
- 1 pinch crushed red pepper flakes
- 1 pinch ground black pepper
- 1 (14.5 ounce) can whole peeled tomatoes with juice
- 1 (19 ounce) can kidney beans, drained and rinsed
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the garlic, bell pepper, onion, celery, and mushrooms for 5 minutes until they are tender and fragrant. Set the vegetable mixture aside.
Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the sautéed vegetable mixture to the skillet.
Sprinkle the chili powder, dried oregano, ground cumin, paprika, cocoa powder, salt, crushed red pepper flakes, and ground black pepper over the chicken and vegetables in the skillet. Stir the mixture for a few minutes to ensure the spices are well distributed and to prevent burning. Add the whole peeled tomatoes with their juice and the kidney beans to the skillet. Bring the mixture to a boil and then reduce the heat to low. Cover the skillet and let it simmer for 15 minutes. After 15 minutes, remove the cover and continue simmering for an additional 15 minutes.
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