Now that the weather is cooling off I have been craving hearty warm things for dinner. Since its national Chili Month, how about a super easy chicken chili?
You will need:
- 1 lg red onion diced
- 3 cloves of garlic, crushed
- 3 stalks celery w/ leaves diced
- 1 yellow bell pepper
- 2 ripe plum or roma tomatoes
- 1 sm can of tomato paste
- 1 8oz can of diced tomato with jalapeno (or without if you don’t like the heat)
- 2 16oz can of diced or crushed tomatoes in juice
- 1 8oz can of red kidney beans
- sm bunch of cilantro
- 2 tsps ground cumin
- 2 tsps ground chili pepper (mexican style is good too)
- 3 skinless chicken breasts
For optional garnishing:
- cheese, any kind
- crunchy croutons
- sour cream
- more cilantro
Saute the onions, celery, garlic and peppers in a large stock pot with a little olive oil. add tomato paste, diced tomatoes and beans and stir well. Add a little bit of finely chopped cilantro, the spices, some salt and pepper (feel free to adjust seasonings to taste) Cover the pot and let it simmer on low heat for about 2 hours, stirring occasionally. You can also put it in a crock pot.
Cube chicken and fry with a little olive oil in a separate pan until golden brown. Add to stock pot mix and continue to simmer for at least 2 more hours, if not longer. The longer it cooks the better it tastes just don’t forget to stir it! Refrigerate anything that isn’t eaten, and it is even better the next day as leftovers. See super easy!
Feeds about 10 people, or 6 very hungry people. It’s also great for a crowd if you have folks over for sunday night football. I love things that cook slowly all afternoon and make the house smell fantastic. YUM! The next time I make some, I will post pictures, if I can remember before it all gets eaten!