This is a recipe that I made a few years ago and on the recipe had written “OK”, so I didn’t make it again.
But for some reason this year I wanted to try it again but with several modifications.
I’m glad I gave it a shot, because now I really like it.
My husband is the kind that actually eats and likes canned chili.
I just can’t get into that.
I prefer fresh, homemade.
You know, all those things that imply ‘the really good stuff’.
This is one recipe that we both like and is made even better with a little cheese and/or sour cream.
To suit the tastes in our house I cut the liquid and the tomatoes by half and left the rest the same.
And, the original recipe calls for ground turkey and a few times that I’ve made it recently (we’ve made this a couple times this winter) I used ground chicken and really liked it.
The first time I had some leftover from something else and then the next time I had a few chicken breasts that either need to be used or frozen and I had just gotten a food processor for my birthday . . .
So, either way it is really good.
It’s just a simple recipe, thrown together in 30 minutes and you’ve got a warm, comforting bowl of chili for a cold winter’s day.
And this chili would go really great with these rolls, or these biscuits.
Hearty Chicken Chili
Ingredients
- 1 pound ground chicken or turkey
- 1 medium yellow onion, chopped
- 1 yellow or red pepper, seeded and chopped
- 2 cloves of garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 (15 oz) can red kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon brown sugar
Instructions
In a large pot, brown the meat with the onion and garlic over medium heat until cooked through. Drain off excess grease.
Add the chopped bell pepper and cook a few minutes until slightly tender.
Add the rinsed and drained beans. Stir.
Add the remaining ingredients. Stir well.
Increase heat to medium-high and bring the chili to a boil, then reduce heat and simmer for 15 minutes, or up to an hour, stirring occasionally.
Serve with shredded cheese and sour cream if desired.
Adapted from Mel’s Kitchen Cafe