Chicken Chili

ChickenChiliMy favorite thing about the NFL post-season: Chili! This chili is fairly mild and is delicious served with corn chips. I used canned beans and tomatoes to save time, but if you had more time it would probably be even tastier if you diced your own tomatoes and cooked your own beans.

2 Tbs olive oil
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
2 carrots, sliced in 1/8″ rounds
1 clove garlic, minced
1 lb ground chicken
2 Tbs chili powder
2 tsp cumin
1 tsp sweet paprika
1 tsp dried oregano
1 tsp salt
1 28-oz can diced tomatoes
1 15-oz can black beans
1 15-oz can cannellini beans
1 tsp chipotle peppers in adobo sauce
1/2 cup orange juice
1/4 cup tomato paste

1. Warm olive oil in the bottom of a large sauce pan. Sauté onions, peppers, carrots and celery until tender, about 7 minutes. Add garlic and cook for an additional minute. Add chicken and cook, stirring regularly, until chicken is browned. Add chili powder, cumin, paprika, organo and salt and mix until spices are thoroughly blended with chicken.

2. Add tomatoes, black beans, cannellini beans, chipotle pepper in adobo, orange juice and tomato paste. Simmer until chili is well blended and sauce has thickened a little.


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