Chili can be cheaper when you make it with ground chicken instead of ground beef. And this chili is great for a last-minute supper because all the ingredients are items that you can keep on hand in either the freezer or pantry.
1 tablespoon vegetable oil
1 3/4 pounds ground chicken breast
1 teaspoon kosher salt
2 garlic cloves, minced
1 medium onion, finely diced
2 tablespoons Mexican-style hot chili powder
1 teaspoon ground cumin
1 (14.5 oz.) can chicken broth
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
1 (1 lb.) bag frozen bell-pepper strips, thawed
1 (15 oz.) can small red beans, drained and rinsed
Shredded cheese, optional
Chopped scallions, optional
Tortilla chips, optional
How to Make It
Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.
Serve with cheese, scallions and tortilla chips, if desired.
Yuck. I think that cooking the chicken on its own and then adding it in at the very end left it with a bland taste that took away from the rest of the flavors. Even the second day, the chicken maintains its bland taste, which ruins the chili for me. There are certainly better chili recipes on this site.
This was good and easy. I made a couple of slight changes; used chipotle chili powder inplace of Mexican (this is really hot-used 1 tblspn.) and used fresh chopped bell peppers instead of frozen; I added them in when I added garlic & onion. Kept everything else the same. Served with cornbread and green salad.