A picture of Bean and Chicken Chili.

Bean and Chicken Chili

rsPeloquin @peloquin

For the vegetarian: Omit chicken, increase carrots to 2 and add 1 zucchini, chopped along with other vegetables.

For the vegetarian: Omit chicken, increase carrots to 2 and add 1 zucchini, chopped along with other vegetables.

Bean and Chicken Chili

rsPeloquin @peloquin

For the vegetarian: Omit chicken, increase carrots to 2 and add 1 zucchini, chopped along with other vegetables.

For the vegetarian: Omit chicken, increase carrots to 2 and add 1 zucchini, chopped along with other vegetables.

Saved

Ingredients

20 minutes

6 servings

1 tbsp.vegetable oil
1 lb.boneless chicken, cut in 1" chunks
1medium carrot
1medium onion, chopped
1green pepper, chopped
1red pepper, chopped
2 tbsp.chili powder
2 tsp.dried oregano
1 tsp.ground cumin
1 can (28 oz)/ 796 ml diced tomatoes
1 can (19 oz)/ 540 ml red kidney beans, drained & rinsed
1 can (19 oz)/ 540 ml white kidney beans, drained & rinsed
3 tbsp.tomato paste
2 tbsp.all-purpose flour
1 cupmilk
1 cupkernel corn
To Tastesalt & pepper
3/4 cupold cheddar cheese, shredded

Saved

Steps

20 minutes

1

In a large pot, heat oil over medium-high heat; brown chicken and transfer to a plate.
2

Add carrot, onion, peppers, chili powder, oregano and cumin to pot; cook stirring for 5 minutes or until vegetables are softened.
3

Add tomatoes, kidney beans and tomato paste; bring to a boil. Reduce heat and boil gently for 10 minutes or until thickened.
4

Whisk flour into milk; gradually stir into pot.
5

Add corn, cooked chicken; simmer, stirring until thickened.
6

Season with salt & pepper.
7

Sprinkle individual servings with cheese.

Saved

Cooksnaps

Saved

rsPeloquin @peloquin

on February 08, 2017 14:14

St. Thomas, ON

Comments

Keywords

Chili Onion Cannellini Bean Corn Vege Pepper Green Pepper Red Kidney Beans Carrot Tomato Chicken Cheese Cheddar

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