Hearty Chicken Chili
- 2 onions, chopped
- 6 cloves of garlic, chopped
- 1 red bell pepper, chopped
- olive oil for drizzling
- 2 cans kidney beans, rinsed and drained (you can use any kind of beans if you don’t have kidney beans)
- 2 tbsp tomato paste
- 2 cans crushed tomatoes
- 1 cup chicken or turkey stock
- 3 tbsp chili powder
- 2 tbsp dried hot red pepper flakes
- 1 tbsp ground cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 cups of shredded chicken
- This recipe is gluten-free
- Produce
- Cumin, ground (1 tbsp)
- Garlic (6 cloves)
- Kidney beans (2 cans)
- Onions (2)
- Oregano, dried (1 teaspoon)
- Red bell pepper (1)
- Tomatoes (2 cans)
- Meat
- Chicken (4 cups)
- Chicken or turkey stock (1 cup)
- Canned Goods
- Tomato paste (2 tbsp)
- Cooking & Baking
- Chili powder (3 tbsp)
- Olive oil (1)
- Red pepper flakes, dried hot (2 tbsp)
- Salt and pepper (1)
Preparation
Read recipe preparation on whatsgabycooking.com
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Published November 13, 2009 (3 years ago).
2 people saved this recipe.
