Chicken and Kidney Bean Chili

0
Average: 0 (0 votes)
(0 votes)
Chicken and Kidney Bean Chili
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
6
Ingredients
4 boneless, skinless Chicken breasts
1 tablespoon Canola oil
1 medium onion (peeled and finely chopped)
3 cloves garlic (peeled and minced)
1 bay leaf
2 teaspoons Chili powder
1 ½ teaspoons ground Cumin
1 teaspoon ground cilantro
¼ teaspoon cayenne pepper
2 cups canned Diced tomatoes (including liquid)
1.333 cups Chicken broth
¾ cup water
¾ cup Tomato paste
2 cups canned red Kidney beans (drained)
Sour cream (to garnish)
1 handful fresh cilantro (rinsed and trimmed; to garnish)
shredded Cheddar cheese (to serve)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
Kidney beansTomato pastegarlicChicken breastonionCumin

Preparation steps

1.
Rinse the chicken under cold running water, pat dry with paper towels and cut into bite-size pieces. Set aside.
2.
In a Dutch oven, heat oil over medium-high heat. Add onion and saute until tender, about 8 minutes. Add garlic and chicken pieces; cook, stirring constantly until browned on both sides, about 5 minutes.
3.
Add bay leaf, chili powder, cumin, coriander, cayenne pepper, tomatoes, chicken broth, water, and tomato paste, stirring to blend. Bring mixture to a boil. Reduce heat, cover and simmer, stirring on occasion, for 35 to 40 minutes. Add beans and cook uncovered, for an additional 15 to 20 minutes, stirring 2 or 3 times.
4.
Ladle chili into bowls, top with sour cream and garnish with cilantro, and shredded cheese. Season to taste with freshly cracked black pepper.