Chicken, Red Pepper, and White Bean Chili

Ingredients

3 tablespoons olive oil, divided
1 medium onion, finely diced
2 cloves of garlic, minced (about 2 teaspoons)
1/2 red bell pepper, finely diced
2 chicken breasts, finely diced
15 ounce can stewed tomato quarters and juice (canned diced tomatoes work, too)
4 ounce can diced green chilies, drained (optional)
5 cups of chicken stock (or broth)
3/4 teaspoon ground cumim
1 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon ground cloves
salt, to taste
1 handful fresh parsley, chopped (reserve a few whole leaves for garnish)
1 cup shredded mozzarella cheese (for garnish)

Preparation

1
In a stockpot, heat 2 tablespoons of the olive oil over medium heat.
2
Add the onion and saute until it's soft and translucent, about 10 minutes. (Try not to let the onion brown...turn down the heat if you have to.)
3
Toss in the minced garlic and cook for another 4 minutes or so.
4
Add the red bell pepper and cook for about 5-10 minutes.
5
Reduce heat to low and cover.
6
In a large skillet, heat remaining tablespoon of olive oil.
7
Saute diced chicken until cooked through, about 15 minutes. (Check a piece for "doneness"--no pink meat should be hiding in the middle.)
8
Add in the tomatoes and juice and the green chilies (if using).
9
Bring to a feisty simmer.
10
Add in the beans.
11
Return to a simmer.
12
Add chicken stock to the stockpot.
13
Pour in the chicken/tomato/bean mixture.
14
Add cumin, oregano, cayenne pepper, and ground cloves to the pot.
15
16
Add salt if needed.
17
Simmer over low heat for about 30-45 minutes.
18
Add the chopped parsley 15 minutes before the end of the cooking time. Garnish each bowl with shredded cheese and a few whole parsley leaves.

 



Tags:

Yield:

6

Added:

February 2, 2011

Creator:

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