Recipe
Chicken Chili
Prep Time: 10 min
Cook Time: 30 min
Serves: 4
This traditional chili recipe uses chicken instead of beef for a lighter flavour that holds up to the other ingredients. Serve with rice for a hearty meal, or spoon into tortillas for tasty soft tacos.
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken thighs, cube
1 lb (0.5 kg)
ground chicken
2 tbsp (30 mL)
oil
2
cloves garlic, minced
1
onion(s), chopped
2
carrot(s), sliced
1
stalk celery, sliced
10
mushrooms, small, sliced
1 tbsp (15 mL)
chili powder
1 tsp (5 mL)
oregano
1 tsp (5 mL)
cumin, ground
1/2 tsp (2.5 mL)
paprika
1/4 tsp (1.25 mL)
salt
black pepper, to taste
hot pepper sauce, to taste
1
can canned whole tomatoes, undrained
1
can canned kidney beans, undrained
rice
taco shells
tortillas
sour cream
cheese, grated
avocado, diced
Instructions
1
In a large sauce pan, heat oil over medium heat and brown garlic and chicken for about 5 minutes or until chicken is firm.
2
Add vegetables and cook as additional 5 minutes. Reduce heat to low and stir in seasonings.
3
Cook, stirring often for another 5 minutes, Stir in tomatoes and beans; bring to a boil, breaking up tomatoes.
4
Cover and simmer for 15 minutes.
5
Serve on rice, taco shells or tortillas. Garnish with sour cream, cheese and avocado.