I found this recipe using beef more than ten years ago on the back of a can of Progresso kidney beans. It looked so simple I just had to try it. It has since become my base for many fun chili dishes, including this version that uses ground chicken breast. Everyone should make chili their own... This recipe is a good jumpstart and you can add just about anything you like to suit your flavor pallet! Enjoy!
Ingredients:
- 1.5 lb ground chicken breast
- 2/3 cup chopped onions
- 4 cloves garlic, minced
- 3 15 oz cans dark red kidney beans, undrained (make 1 can cannellini if you like)
- 1 28oz can whole tomatoes in puree, cut up
- Tomato paste (if needed)
- 3 - 4 ½ tsp chili powder
- 2 tsp or 2 cubes instant chicken bouillon
- 1 tbsp dried parsley ( or ¼ cup fresh copped)
- 1/2 tsp fresh ground black pepper
- 1/4 tsp salt
- Scallions for garnish
In chili circles this one is flavorful, but considered quite mild. Add seasonings of your choice for more heat.
Preparation:
1: Brown chop meat with onions and garlic over medium heat with a bit of olive oil until meat is fully cooked. Drain.
2: Stir in all remaining ingredients and bring to a boil.
3: Simmer over medium low heat for 15-20 minutes to blend
flavors, stirring occasionally.
4: Serve with barley cooked in chicken stock and garnish
with scallions or any of the fun things you enjoy. Parsley,
cilantro, cheese, sour cream, avocado… In other words, make this
dish your own.
Blessed be... and happy cooking!