Ingredients
- • 1 lb (.5 kg). boneless skinless chicken thighs (breasts can be used, but not as flavorful)
- • 1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too)
- • 1 large sweet onion, chopped
- • 2 ribs celery, sliced in small pieces
- • 1 clove garlic, minced, (use more to taste if you like)
- • 1 14 oz (392 grm). can whole tomatoes
- • 1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pinto beans)
- • 1 green pepper, diced
- • 2 tsp (10 ml) chili powder (or to taste)
- • 3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavoring in chili)
- • 1/4 tsp (1 ml) salt or to taste
- • 1/4 tsp (1 ml) black pepper or to taste
Instructions
- Wash chicken and pat it dry.
- Remove all visible fat and cut the chicken in 1/2 inch piecees.
- In a large non-stick skillet over medium-high heat, cook chicken in hot oil until the meat is lightly browned.
- Add onion, celery, and garlic; cook over medium heat until vegetables are tender.
- Add tomatoes, stirring to break them up, or squish them in your hands when you add them.
- Add all the remaining ingredients.
- Cover and allow to simmer for 10 minutes.
- Remove the cover and let simmer for for 15-20 minutes, or until part of the liquid has evaporated and reduced and the chili starts to thicken.
- Serve this over hot brown rice for a really nutritious meal for your family.. this is QUICK and EASY. The chili freezes well, so make a double or triple recipe and freeze it in individual servings or enough for another full meal for your family
