Chicken and Green Pepper Chili
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
Total Steps
9
Ingredients
10
Tools Needed
1
Ingredients
- 2 tablespoons good quality olive oil
- 1 large yellow onion, chopped
- 3 large carrots, peeled and chopped
- 4 clove garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon taco seasoning
- 1 green pepper, chopped
- 1.5 pounds chicken breasts, cut into bite-size pieces
- 15 oz Great Northern beans, undrained
- 4 cups chicken stock
Instructions
Step 1
Heat olive oil in a Dutch oven over high heat.
Step 2
Add onions and carrots, stirring until carrots are fork tender.
Step 3
Add garlic, cumin, and taco seasoning, stirring to coat the vegetables.
Step 4
Add chicken and cook over medium-high heat until pieces are no longer pink on the outside.
Step 5
Stir in green pepper and cook for a few minutes.
Step 6
Pour in a little chicken stock if needed to prevent the chicken from sticking.
Step 7
Add the beans and remaining chicken stock.
Step 8
Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Step 9
Optional: If you prefer a thicker chili, sprinkle a few tablespoons of flour over the onions and carrots at the same time you add the seasonings (Step 3).