Chicken And Three Bean Chili Recipe
Ingredients
2 large onions, chopped
1 large green bell pepper, chopped
1 tablespoon olive oil
1 cup chicken broth, preferably reduced-sodium
4 large garlic cloves, crushed through a press
1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch chunks
1/4 cup chopped smoked ham
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1/2 teaspoon jfreshly ground pepper
2 (14 1/2-ounce) cans stewed tomatoes, preferably Southwestern-style
1 (15-ounce) can black beans, drained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can white or cannellini beans, drained
1/2 cup chopped cilantro or parsley
Salt
Directions
1. Preheat oven to 350°F. In a large Dutch oven, cook onion and bell pepper in olive oil and 2 tablespoons of broth, covered, over medium-low heat, stirring often, until onion is softened, about 5 minutes. Add garlic and cook, uncovered, 1 minute. Add chicken, ham, chili powder, cumin, oregano, and cayenne. Cook, stirring, 1 minute. Add remaining broth, stewed tomatoes, all 3 types of beans, and half of cilantro.
2. Cover chili and bake 50 minutes. Uncover and bake until slightly thickened, about 10 minutes.
3. Stir in remaining cilantro. Season with salt to taste before serving.
2. Cover chili and bake 50 minutes. Uncover and bake until slightly thickened, about 10 minutes.
3. Stir in remaining cilantro. Season with salt to taste before serving.
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