Light and Easy Chicken Chili
By: Barnaby Dorfman
Published: Saturday, January 30, 2010 - 9:34am

Ingredients




1 tablespoon Vegetable oil
2 Onions
2 Cloves garlic, minced
1 pound Ground chicken
1 cup Chopped celery
1 cup Chopped carrot
1 Sweet red or green pepper chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
3/4 teaspoon Dried oregano
1/2 teaspoon Salt
1/4 teaspoon Hot pepper flakes
1/4 teaspoon Black pepper
28 ounces canned tomatoes, chopped
19 ounces canned red kidney beans, drained & rinsed
19 ounces canned chick-peas, drained and rinsed
1/4 cup Chopped fresh parsley

Preparation

1 In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened. 2 Add chicken; cook, stirring, for about 7 minutes or until no longer pink. 3 Add carrot, celery, red pepper, chili pwder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring, for 1 minute. 4 Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley. 5 Best topping: drop few chunks of cheese on serving of chili, layer of shredded lettuce, smaller layer of chopped tomatoes, topped by big spoonful of sour cream. Stick tortilla chips cut in wedges and lightly toasted around the edges.

About


Notes: do not add all tomato juice - add about 1/4 and then as needed use 1 tbsp chili powder if using chili style kidney beans extra lean ground beef substitutes fine leave off parsley