Remember once upon a time I was chatting with you while making chicken chili? This is it. Let me just say that it's waaaaay better than ordinary chili with beef. But that's just my two cents. And remember that that statement comes from a girl who loves chicken and only tolerates beef. So yeah.
It was so fun making this. The bright colors in the pot are, as I told Mom, a delight to my soul. It's the perfect meal for a crisp beginning-of-fall day. Just add cornbread :) .
Love,
T
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- 2 red or green peppers, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 Tbsp oil
- 2 c. diced fresh tomatoes
- 1 1/2 c. chicken broth or water
- 1 can kidney beans, rinsed and drained
- 2 c. salsa
- 1 c. canned (and drained) or frozen corn
- 4 tsp chili powder
- 1 tsp cumin
- 1/8 tsp cayenne pepper
- dash black pepper
- 2 c. cooked cubed chicken
- salt to taste
Saute peppers, garlic, and onion in oil. Add the rest of the ingredients EXCEPT the chicken and salt. Bring to a boil. Reduce heat and simmer uncovered for 20-30 minutes until chili is somewhat thickened. Add chicken and simmer another 10 minutes, adding additional water if necessary (I've never had to). Taste the chili and if you think it needs salt, why, just go ahead and a little ;) .
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