Description
A healthier chili made with chicken and packed with flavor.
Ingredients
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- 1 tablespoon extra virgin olive oil
- 3 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 medium onion, peeled and finely chopped
- 1/2 red bell pepper, cored, seeded and finely chopped
- 1/2 green bell pepper, cored, seeded and finely chopped
- 3/4 pound boneless, skinless chicken breast
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoon kosher salt
- 1 cup low sodium chicken stock
- 28 ounce can diced tomatoes
- 10.5 ounce can chickpeas, rinsed and drained
- 10.5 ounce red kidney beans, rinsed and drained
- 1 tablespoon balsamic vinegar
- 2 tablespoons cilantro, chopped
Instructions
- Cook or boil the chicken breasts and finely shred using your fingers.
- In a large pot over high heat, add olive oil, garlic, onion, celery, red and green bell peppers. Cook for 5 minutes, until vegetables are tender.
- Add the chicken, chili, cumin, cinnamon, salt and stir well.
- Add the chicken stock, tomatoes, chickpeas and kidney beans and bring to a boil.
- Lower heat, cover and simmer for 30 minutes.
- Turn off the heat, add the balsamic vinegar and cilantro and stir well. Season with more salt if needed and serve.
Notes
Keep this chicken chili in a storage container and refrigerate for up to 3 days.
