Chicken Chili Recipe
extra virgin olive oil
stalks celery (finely chopped)
cloves garlic (minced)
medium onion (peeled and finely chopped)
red bell pepper (cored, seeded and finely chopped)
green bell pepper (cored, seeded and finely chopped)
pound boneless, skinless chicken breast
low sodium chicken stock
can diced tomatoes
can chickpeas (rinsed and drained)
red kidney beans (rinsed and drained)
cilantro (finely chopped)
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 chicken, chili, cumin, cinnamon, salt and stir well.
Add 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 balsamic vinegar and cilantro and stir well. Season with more salt if needed and serve.
Find it online
Recipe Card powered by