Want a quick warm up on a cold day - try my ground chicken chili. It does have a 'kick' to it so, if you don't want it on the spicy side, omit the red pepper flakes and dial back the cayenne pepper...also use mild green chilies instead of hot. I am not a huge spicy food fan but, this has just the right amount of heat for us... ~Enjoy! Diane
Chicken Chili *using ground chicken
1 large chopped yellow onion
1 tbs olive oil
1 clove minced garlic
1 lbs chicken, ground
1 sweet bell peppers, cored, seeded, and large-diced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon dried red pepper flakes, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt, more if preferred
Freshly ground black pepper to taste
1 (14-ounce) can fire roasted diced tomatoes, un-drained **
1 (4-ounce) can diced green chilies, un-drained **
1-1/2 cups chicken stock or broth **
1 can white chili beans in chili sauce, un-drained
In a large pot on your stove-top, add oil and chopped onions to cook down, about 7 minutes adding in the minced garlic and bell pepper, the final 2 minutes.
Raise the heat and add in the ground chicken, all the spices and stir well to combine. Add in the remaining ingredients and bring to a medium boil, stir, reduce heat, cover and cook at a low simmer for a final 15 minutes, stir well and serve hot.
** Canning Note: Use your Home canned tomatoes, green chilies and broth/stock in this recipe.
Garnish, optional: sour cream, black olives, lime-salted tortillas strips, shredded cheese,
diced tomatoes, or green onion.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home