Chicken Chili

By davidgoodman

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion chopped
• 1 red bell pepper stemmed, seeded, and cut into 1/2" dice
• 1 green bell pepper stemmed, seeded, and cut into 1/2" dice
• 1 yellow bell pepper stemmed, seeded, and cut into 1/2" dice
• 1 jalapeño pepper seeded, and finely minced
• 2 tablespoons finely-minced garlic
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 4 cups cubed (1/2") cooked chicken
• 2 cans peeled Italian plum tomatoes - (28 oz ea) coarsely chopped, with juices
• 1 can dark-red kidney beans - (15 oz) rinsed, drained
• 1 tablespoon lemon juice
• Salt to taste
• Freshly-ground black pepper to taste
• Hot cooked rice or barley for serving
• Sour cream for garnish
• Grated cheddar cheese for garnish
• Sliced scallions for garnish

Details

Servings 6

Preparation

Step 1

1. Heat the oil in a large, heavy pot over medium-low heat. Add the onion, bell peppers and jalapeño; cook, stirring, for 5 minutes. Add the garlic and cook, stirring, until the vegetables are completely wilted, about 10 minutes.

2. Combine all of the spices and add them to the vegetables; cook over low heat, stirring, to mellow the flavors, about 2 to 3 minutes.

3. Stir the chicken, chopped tomatoes with their juices, kidney beans and the lemon juice into the pot. Season with salt and pepper. Simmer for 15 minutes. Serve piping-hot.