Bite-sized chicken pieces update a fall favourite in this chunky chicken chili.
1 tbsp vegetable oil
1 onion, chopped
2 sweet peppers, coarsely chopped
3 cloves garlic, minced
1 lb skinless, boneless chicken breasts, or thighs, cut into chunks
1 796 mL can diced tomatoes
1 540 mL can black beans, or kidney bean
1 tbsp chili powder
2 tsp dried oregano leaves
1 tsp ground cumin
1/2 tsp salt
pinch cayenne powder
2 bay leaves
1/3 cup chopped cilantro
In a large pot, heat oil over medium. Add onions, peppers and garlic. Cook, stirring, until softened slightly - about 5 minutes. Add chicken. Stir until no longer pink, about 3 minutes.
Add tomatoes, beans and seasonings. Stir. Bring to a boil, then reduce heat and cover. Simmer, stirring occasionally, for 15 minutes. Uncover and simmer, stirring occasionally, until thickened - about 10 more minutes.
Stir in cilantro and serve.
Makes 7 cups (1.75 L).
Protein 14g, Carbohydrates 8g, Fat 3g.
Originally published in the November 2010 issue.