Chicken and Green Pepper Chili
By: Angela Pritchett
Published: Sunday, January 23, 2011 - 4:23pm

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

1 Heat oil in Dutch oven over high heat. 2 Add onions and carrots, stirring to cook until carrots are fork tender. 3 Add the garlic, cumin and taco seasoning stirring to coat veggies. 4 Add chicken and cook over med-high heat until pieces are no longer pink on the outside. 5 Stir in green pepper and cook for a few minutes. 6 Pour in a little of the chicken stock if you need to keep the chicken from sticking. 7 Add the beans and chicken stock. 8 Bring to a boil and then reduce the heat to let it simmer for 20-25 minutes. 9 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.

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