Chicken Chili
Author: Alberta Chicken Producers
Prep time:
Cook time:
Total time:
Serves: 6
- 1 lb ground chicken
- 1 tsp ground cumin
- 2 tsp vegetable oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 sweet red pepper, chopped
- 2 celery sticks, chopped
- 5 tsp chili powder
- ¾ tsp salt
- ½ tsp oregano
- ¼ tsp each hot pepper flakes and black pepper flakes
- 769 ml can crushed tomatoes
- 570 ml can black beans, drained
- 2 cups kernel corn
- ¼ cup chopped fresh parsley (optional)
- In a large skillet, heat oil over medium heat; cook onion and garlic about 3 minutes until onion is soft.
- Stir in chicken and cook until chicken is no longer pink.
- Add red pepper, celery and spices and stir cook for 1 minute.
- Stir in tomatoes and black beans and bring to a boil.
- Reduce heat, cover and simmer 20 minutes.
- Add corn and simmer uncovered for 10 minutes, or until thickened.
- Stir in parsley.
- Serve with crusty bread or cheese biscuits and a salad.
This chili freezes well. Reheat in the microwave for a quick meal.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/chicken-chili/
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