Chicken Chili

A tasty alternative to traditional beef chili, this recipe packs an extra kick thanks to the ground coriander. Serve it over a bed of rice and garnish with grated cheddar cheese.

Chicken Chili
Adapted from "The Taste of Summer" Cookbook
12 servings

Ingredients:
3 large chicken breasts
5 tbsp vegetable oil
6 small-medium onions, finely chopped
1 jalapeno chile, seeded and finely chopped (make sure to wear gloves while chopping to avoid transferring pepper residue to your eyes)
8 garlic cloves, finely chopped
4 tsp ground oregano
3 tbsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1/2 cup chili powder
24 oz beer, I used Shiner from Texas, but you can use whatever beer you enjoy
2 1/2 cups chicken stock or broth
1 28 oz can crushed tomatoes
1 15 oz can kidney beans, drained
1 16 oz can pinto beans, drained
2 medium red bell peppers, chopped
1 medium yellow bell pepper, chopped
1 oz unsweetened chocolate, finely shaved

1. Fill a deep stove-top pan 3/4 of a way with water. Bring to a boil.

2. Once boiling, turn off heat and add whole chicken breasts. Cover and cook for 25 minutes.

3. Remove chicken from pan and cube into 1 inch pieces. Cover and refrigerate until 30 minutes before adding to the chili.

4. In a large saucepan, warm 3 tbsp of the vegetable oil over medium heat.

5. Add the onions and saute until softened.

6. Add the jalapeno chile and saute for one minute.

7. Add the garlic, oregano, cumin, coriander, cinnamon, and chili powder. Stir until well mixed.

8. Add the beer, chicken stock, and tomatoes. Cover and bring to a low simmer, cooking for about 1 hour, until thickened.

9. Add the kidney and pinto beans, simmering for another 30 minutes.

10. Remove the chicken from the fridge.

11. In a separate medium skillet, heat the remaining 2 tbsp of oil. Add the red and yellow peppers. Saute for 3-5 minutes.

12. Add the chicken, sauteed peppers, and shaved chocolate to the chili mix.

13. Enjoy!

Nutritional Info per Serving:
Calories 289; Total Fat 9g; Cholesterol 38mg; Sodium 379mg; Total Carbs 29g; Protein 19g