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Chicken Chili

September 7, 2014

4 tbsp Canola oil
2 medium size onions, chopped
2 red bell peppers (cored and seeded)
2 tbsp minced garlic
3lbs boneless chicken breast cut and cubed to bite size pieces
2 cans (28 ounce each) plum tomatoes, crushed with juice
1 tbs tomato paste
1 1/2 cups low sodium chicken broth
1/2 cup dry red wine
3 tbsp chili powder
2 tsp ground cumin
1tsp dried sweet basil
1 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp coriander
1 can (16 ounce) garbanzo beans (chickpeas), drained
1 can (16 ounce) red kidney beans, drained
Salt and black pepper to taste
Optional: 6-8 ounce cups cooked rice

Serves 8-10.

Place oil in large, heavy casserole or Dutch oven. Over low heat, wilt the onions, red peppers and garlic for 5 minute, stirring occasional. Remove vegetables with a slotted spoon and set aside.

Raise heat to medium and brown the chicken in small batches. When finished, add chicken to casserole along with onions, peppers and garlic.

Add tomatoes, tomato paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook, partially covered for 1 1/2 hours.

Stir in beans, cook uncovered for 20 minutes. Adjust seasonings.

1 cup non-fat plain yogurt for optional garnish.