May 5, 2007
Chicken Chili
- 2 tbsp olive oil
- 1 onion, minced
- 1 green pepper, minced
- 1 stalk celery, minced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 2 tsp salt
- 1/2 tsp cayenne
- 2 tomatoes, diced
- 1 tsp coriander
- 1 jalapeno, minced
- 2 garlic cloves, crushed
- 2 cans black beans, rinsed, drained
- 1 1/4 lb cooked chicken, shredded (use stock chicken)
- 4 cups water
- chicken oxo
- white rice
- Heat the olive oil in a dutch oven. Saute the onion, green pepper, and celery stalk until tender.
- Add the chili powder, cumin, salt, and cayenne. Stir well.
- Stir in the tomatoes and the coriander. Mix in the jalapeno and the garlic.
- Saute 5 minutes.
- Add the beans and the chicken and stir well.
- Stir in the water and the chicken oxo.
- Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.
- Meanwhile cook the white rice.
- Serve the chili with the rice.
Very good but it makes a ton of it. Almost more like a stew than a regular chili.