Chicken Chili
Recipe from Family Circle

For a make-ahead dinner, freeze half of this white bean soup--chockfull of chicken chunks, sweet pepper, and corn--for another meal later.


Chicken Chili

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Ingredients
  • 1-1/2 teaspoons
    ground cumin
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  • 1 teaspoon
    salt
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  • 3 pounds
    boneless, skinless chicken breasts, cut into 3/4-inch pieces
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  • 3 tablespoons
    vegetable oil
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  • 1 cup
    chopped onion (about 1 large)
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  • 2-1/2 cups
    chopped sweet green pepper
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  • 2 tablespoons
    chopped garlic
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  • 2 
    jalapeno chilies, seeded and diced
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  • 1 teaspoon
    dried oregano
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  • 1/2 teaspoon
    black pepper
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  • 2 cans
    (15 ounces each) corn nibblets
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  • 2 cans
    (14.5 ounces) chunky tomatoes, chili style OR: 2 cans (14.5 ounces each) tomatoes, with onion and garlic
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  • 1 can (15 ounces)
    white beans, drained, rinsed and mashed
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  • 6 
    drops liquid hot-pepper sauce, or to taste
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Directions
1.
Mix 1 teaspoon of the cumin, 1/2 teaspoon salt and chicken in bowl.
2.
Heat half the oil in Dutch oven or pot. In 2 batches, brown chicken, 5 to 7 minutes, using remaining oil for second batch; remove chicken with slotted spoon to plate.
3.
Add onion, green pepper, remaining 1/2 teaspoon cumin, garlic, jalapeno, oregano and black pepper to pot; saute until vegetables are tender, 7 to 9 minutes.
4.
Return chicken to pot. Add corn and tomatoes; simmer 15 minutes. Stir in remaining 1/2 teaspoon salt, beans and liquid hot-pepper sauce; simmer 5 minutes to thicken slightly.
5.
To freeze for Chili-Cheese Burritos (recipe on www.familycircle.com): remove 4-1/2 cups chili. Cool slightly. Spoon into freezer container or bag. Chill; label; freeze. Serve remaining chili, or cool slightly. Spoon into freezer container or freezer bag. Freeze as above.
Nutrition information
Per serving: Calories 234, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 58 mg, Sodium 804 mg, Carbohydrate 21 g, Fiber 5 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet.
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