Chicken and Green Pepper Chili

Photo: Angela Pritchett

Ingredients

2 tablespoons good quality olive oil

1 large yellow onion, chopped

3 large carrots, peeled and chopped

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon taco seasoning (Mexican or enchilado seasoning would work too)

1 green pepper, chopped

1 1/2 pounds chicken breasts, cut into bite-size pieces

15 oz. cans of Great Northern beans, undrained

4 cups chicken stock

Preparation

Heat oil in Dutch oven over high heat.

Add onions and carrots, stirring to cook until carrots are fork tender.

Add the garlic, cumin and taco seasoning stirring to coat veggies.

Add chicken and cook over med-high heat until pieces are no longer pink on the outside.

Stir in green pepper and cook for a few minutes.

Pour in a little of the chicken stock if you need to keep the chicken from sticking.

Add the beans and chicken stock.

Bring to a boil and then reduce the heat to let it simmer for 20-25 minutes.

Note: We like a soupier chili in our house because everyone adds something to their own bowl, like crushed up crackers, sour cream or grated cheese. If you like a thicker chili, you can sprinkle a few tablespoons of flour over the onions and carrots at the same time that you add the seasonings.

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About

I adapted Ina Garten's recipe, leaving out the tomatoes but adding white beans. See my blog post and a video of step-by-step photos at http://www.recipesfrommymom.com/2011/01/week-with-ina-chicken-chili.html