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Chicken and Red Pepper Chili

14 Dec

It finally feels like the holidays here in Minneapolis. We just had our first big snow this past weekend and lights on the trees are twinkling through a soft layer of white. A whopping 8 inches fell!! Being snowed in all day makes for a good excuse to cook something warm and comforting. We worked up quite an appetite shoveling twice that day so we decided to make a big batch of chicken chili that would warm you through and stick to your ribs. This chili is both hearty and healthy with a good does of veggies. I particularly enjoy the addition of red bell peppers to the mix as this adds a slight sweetness which balances nicely with the spicy kick of the red pepper flakes and cayenne.

I hope this chili warms you through and enjoy the winter wonderland!

 

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Serves: 4

Timing: 1.5 hours or more

Prep time: 30 min

Cook time: 1 hour or more

Ingredients

  • 2-3 tbsp olive oil
  • 1 lb ground chicken
  • 1 can kidney beans, drained
  • 1 can Heinz beans, not drained
  • 1 can diced tomatoes, not drained
  • 1 red bell pepper
  • 1 medium sweet onion
  • 1 garlic clove, minced
  • 2 cups chicken broth
  • 2 tbsp tomato paste
  • 1/2 tbsp ground cumin
  • 1 tsp paprika
  • 2 tbsp chili powder
  • a good couple of shakes of red pepper flakes
  • 1 tsp cayenne pepper (more if you like it spicy…)
  • 1/2 tbsp oregano

Note – all spices are to taste so feel free to add more or less depending on preference.

Directions

Preheat oven to 375 degrees.

In a large dutch oven, on medium to high heat sauté onions in olive oil until translucent, about 5-7 minutes. Add garlic and sauté for about 2-3 minutes. Add ground chicken and cook through. While the chicken is cooking chop the red bell pepper. Combine both beans, diced tomatoes, red bell pepper in the dutch oven. Stir the tomato paste into the chicken broth and add to the pot along with all the spices. Stir to combine and place in oven to simmer for at least one hour.

Enjoy!