Chicken Chili
(Yes, of course you should spray your pot with Pam or your favorite no-stick product)
2 pounds ground chicken
2 large Vidalia or red onions, chopped
In a large stockpot over medium heat, brown the chicken, smacking it with a spatula or spoon so it
crumbles into little pieces. When it's no longer pink, stir in the onions. Season with black pepper. When
the onions are soft and translucent, add:
6 cloves garlic, minced
2 yellow bell peppers, chopped
1 celery heart, chopped
Let all that cook for a few minutes, and add
1 32 oz. box of chicken broth (low sodium, please)
1 box of chopped tomatoes (I like Pomi)
1 box of whole tomatoes (Pomi, again--they're yummy and not salty like canned)
1 tomato, diced with seeds removed (optional)
1 tiny can of tomato paste
1/2 teaspoon ground cayenne pepper
2 tablespoons ground chili powder
1/2 cup fresh flat parsley, minced
Stir it all up, and reduce the heat to low. Let it simmer for at least an hour, stirring now and then and adding more chili powder if
you like it spicy like me. Meanwhile, in a colander, drain and rinse
1 can dark red kidney beans
1 can pink kidney beans
1 can white kidney beans
1 can small white beans
1 bag of frozen corn (Trader Joe's white corn is great)
Set the beans and corn aside. When you can't stand the wait any longer, rinse the beans and corn one last time, shake off the
liquid, and stir into the chili. Let them cook for 10 minutes.
Serve chili in deep bowls. Tortilla chips are a nice accompaniment.
Keeps well in the fridge--this recipe makes a nice big pot.
