Chicken Chili

Brrr...the weather has dropped and it is cold. 60 Degrees never felt so bleak. After all the heat waves of the summer I have a feeling the winter will be brutal. In preparation for the dropping temperatures I am changing my menu dramatically. Lots of root veggies, soups and warming foods. Here is a great recipe for Chicken Chili. I also like to make a veggie chili substituting the chicken for soy ground meat.


•1/4 cup olive oil
•1 1/3 cups chopped onion
•3 jalapenos, chopped
•6 garlic cloves, chopped
•2 1/4 pounds skinless boneless chicken, cut into 1/2-inch cubes
•3 1/2 tablespoons chili powder
•2 tablespoons tomato paste
•1 tablespoon ground cumin
•1 tablespoon dried oregano
•2 15- to 16-ounce cans white beans, drained, juices reserved
•2 15-ounce cans diced tomatoes in juice
•1/2 cup chopped fresh cilantro
Dash of cayenne pepper, red pepper flakes and juice from 1/2 a lime


1. Heat oil in heavy large pot over medium-high heat.
2. Add onion, jalapeno pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes.
3. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes.
4. Mix in chili powder, tomato paste, cumin, and oregano.
5. Add beans(reserved bean juices) and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add bean juices by the tablespoon to thin.
6.Season chili to taste with salt and pepper.
Mix in cilantro and serve.