Penny Saver’s Chicken Chili
Love having this on ccccold Sunday afternoons,
as we watch the Pats… win!
Ingredients
- 6 boneless skinned chicken breasts
- 3 Tablespoons vegetable oil
- 3 large onions, chopped
- 6 garlic cloves, minced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 jalapeño pepper, minced
- 1/4 cup chili powder
- 3 Tablespoons ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons ground coriander
- 1 28-ounce can crushed tomatoes
- 1 15 1/2-ounce can stewed tomatoes
- 1 cups canned low-salt chicken broth
- 2 15 1/2-oz cans kidney beans, rinsed, drained
- 1 15 1/2-oz can black beans, rinsed, drained
- grated cheddar cheese (we like hot habanero cheddar)
- loaf of crusty rustic bread (or sour dough)
Directions
- Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
- Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.
- Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
- Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).