Instructions
- 1.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).
- 2.Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
- 3.Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes.
- 4.Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute.
- 5.Mix in chili powder, cumin, coriander and oregano.
- 6.Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1/2 hour to blend flavors, stirring occasionally.
- 7.Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 1 hour).
- 8.Ladle chili into bowls. Top with shredded cheese.
- 9.Serve with thickly sliced crusty rustic bread or sour dough, and/or carrots and celery.
Ingredients
- 6 boneless skinned chicken breasts
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 6 teaspoons fresh garlic, minced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 jalapeño pepper, minced
- 1/4 cup organic chili powder
- 1 teaspoon organic dried oregano
- 1 tablespoon organic ground cumin
- 2 teaspoons organic ground coriander
- 1 28-ounce can whole peeled tomatoes
- 1 15 1/2-ounce can stewed tomatoes
- 1 cup low-salt chicken broth
- 2 15 1/2-ounce cans kidney beans, rinsed and drained
- 1 15 1/2-ounce can black beans, rinsed and drained
- Grated cheddar cheese
- If you like, add 1/4 cup diced carrots.
Serving Options
- Loaf of crusty rustic bread or sour dough
- Carrot sticks
- Celery sticks
