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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I almost never eat red meat so this chili with chicken instead of beef became a very good alternative. Can also be made with red beans, kidney beans, chickpeas or whatever you fancy. Ingredients:
1 tablespoon olive oil |
1 cup onion, chopped |
2 cloves garlic, minced |
1 teaspoon grated fresh ginger |
1/2 jalapeno pepper, finely chopped |
3 ounces mushrooms, large ones cut into half |
2 teaspoons flour |
4 boneless skinless chicken breasts, cubed |
1 lb canned white beans, drained and rinsed |
1 1/4 cups chicken broth |
1 teaspoon dried oregano leaves |
1 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/8 teaspoon ground cinnamon |
1 bay leaf |
1 small tomato, chopped |
2 green onions, thinly sliced |
3 -4 green olives or 3 -4 black olives, chopped |
1 tablespoon finely chopped cilantro or 1 tablespoon parsley |
salt and pepper |
Directions:
1. Heat oil in large pan over medium heat.
2. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
3. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
4. Stir in flour; cook 1 minute longer.
5. Add chicken, beans, chicken broth, oregano, cumin, coriander, cinnamon and bay leaf.
6. Heat to boiling.
7. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 20 to 30 minutes.
8. Discard bay leaf, season to taste with salt and pepper.
9. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro/parsley.
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