Chicken Chili

Name: Chicken Chili
Ingredients: 1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful); 1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too); 1 large sweet onion, chopped; 2 ribs celery, sliced in small pieces; 1 clove garlic, minced, (use more to taste if you like); 1 14 oz (392 grm). can whole tomatoes; 1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pinto beans); 1 green pepper, diced; 2 tsp (10 ml) chili powder (or to taste); 3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavoring in chili); 1/4 tsp (1 ml) salt or to taste; 1/4 tsp (1 ml) black pepper or to taste

12 ingredients

8 steps

Ingredients

1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful)
1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too)
1 large sweet onion, chopped
2 ribs celery, sliced in small pieces
1 clove garlic, minced, (use more to taste if you like)
1 14 oz (392 grm). can whole tomatoes
1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pinto beans)
1 green pepper, diced
2 tsp (10 ml) chili powder (or to taste)
3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavoring in chili)
1/4 tsp (1 ml) salt or to taste
1/4 tsp (1 ml) black pepper or to taste

Directions

1

Wash chicken and pat it dry.
2

Remove all visible fat and cut the chicken in 1/2 inch piecees.
3

In a large non-stick skillet over medium-high heat, cook chicken in hot oil until the meat is lightly browned.
4

Add onion, celery, and garlic; cook over medium heat until vegetables are tender.
5

Add tomatoes, stirring to break them up, or squish them in your hands when you add them.
6

Add all the remaining ingredients.
7

Cover and allow to simmer for 10 minutes.
8

Remove the cover and let simmer for for 15-20 minutes, or until part of the liquid has evaporated and reduced and the chili starts to thicken.