Chicken Chili

By ShannonB

Ingredients

• 2 cups chopped onion
• 4 garlic cloves, chopped fine
• 1 cup chopped green pepper
• 2 (35 oz) cans stewed tomatoes, crushed
• 2 (15 oz) cans kidney beans, drained
• 2 tbsp tomato paste
• 3/4 cup chicken or turkey stock
• 2-3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp dried hot red pepper flakes
• 1 teaspoon dried oregano
• 1 tbsp salt
• 1/2 teaspoon black pepper
• 3 to 4 cups of shredded, cooked chicken or turkey meat
• Artificial Sweetener
• Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Details

Servings 8

Preparation

Step 1

In a large, thick-bottom pot, cook the onion and green pepper in cooking spray over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more.

Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

Salt to taste. Add 1 to 3 teaspoons of artificial sweetener to take the edge off the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.