Ingredients
- 3 Tbsp olive oil, divided
- 1 1/2 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 1 large sweet onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 2 jalapenos, minced
- 1 Tbsp ginger, grated
- 1/4 large pineapple, cut into chunks
- 1/2 bottle amber beer*
- 2-3 oz water
- 1/2 cup fresh basil, minced
- 1/4 cup fresh oregano, minced
- 2 Tbsp thyme leaves, minced
- 1/2 cup chili powder
- 1 tsp cayenne powder
- 2 Tbsp cumin
- 1 Tbsp low-sodium soy sauce
- 8 oz can tomato sauce
- 15 oz stewed (chopped) tomatoes
- 4 oz tomato paste
- 1/4 cup honey
- 2-3 bay leaves
- 1/3 cup corn meal
Preparation
Step 1
Heat 1 tablespoon olive oil in stockpot. Brown chicken until no longer pink. Remove from pot and set aside.
Heat the remaining 2 tablespoons oil; add onion, bell peppers, carrot and celery and cook until start to soften, 3-5 minutes. Stir in garlic, jalapenos, ginger and pineapple. Cook 1 minute.
And beer and water to deglaze bottom of pan. Stir in all of the fresh herbs and spices. Stir in cooked chicken. Add soy sauce, honey, all tomato products and bay leaves. Cover and simmer 30 minutes. Add in corn meal and simmer an additional 30 minutes.
Yield: ~10 cups.
Nutrition Information (per cup): 238 calories; 5.9 g. fat; 33 mg. cholesterol; 345 mg. sodium; 27.3 g. carbohydrate; 6.2 g. fiber; 19.0 g. protein
*use gluten-free beer to make recipe gluten-free
Result: Sweet, spicy, and everything nice…this is one unique and fabulous chili recipe. If you’re up for something totally new