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Posted: 12:00 a.m. Tuesday, Jan. 15, 2013
Chunky Chicken Chili
One of my favorite dishes to share with a group is a thick, chunky, hearty, hot chili. No one can resist it. If you prefer a vegetarian version, the recipe is just as good without the chicken.
2 (14-oz.) cans diced tomatoes
2 (6-oz.) cans tomato paste
1 (14-oz.) can lima beans, drained
2 (14-oz.) cans kidney beans, drained
1 (14-oz.) can corn, drained
1 small onion, chopped
1 jalapeño pepper, deseeded and chopped
1 (1.5-oz.) package chili seasoning
2 Tbsp. olive oil
1 clove garlic, crushed
2 boneless, skinless chicken breasts (optional), chopped into 1-inch cubes
Salt and pepper, to taste
Optional garnishes: cheese, chopped avocado, sour cream
Put the diced tomatoes, tomato paste, lima beans, kidney beans, corn, onion, jalapeño pepper and chili seasoning in a soup pot and place over medium heat on the stove. Allow it to simmer. (Or use a slow cooker and simmer.)
Heat a frying pan over medium to high heat. Add the olive oil, garlic, and chicken cubes, if using. Add a dash of salt and pepper. Brown the chicken cubes lightly, about 3 to 4 minutes, allowing the centers to remain slightly pink.
Remove the chicken from the frying pan and add to the mixture in the pot. Let the chicken finish cooking in the chili. (This will prevent it from being overcooked and becoming tough.)
Let the chili simmer on low to medium heat for about 45 minutes, to help all the flavors blend. Ladle into bowls and top with optional garnishes.
— Nisa Burns, author of “Kitchenability 101”