Hearty Stovetop Chicken Chili With Beans

A steaming hot bowl of chili is a welcome sight whether it's a cold winter evening, or on a picnic or a camping trip. This chicken chili recipe was designed for stovetop but could be made very easily in a black iron pot over a campfire. It takes a while because of the simmering time but my experience with this recipe has been that it is well worth the wait.

If you are a beef lover you could easily substitute a pound of ground chuck roast or stew meat for this recipe.

Chicken Chili

This chili recipe makes a hearty one and it keeps well in the refrigerator for a few days.
Like many casserole dishes, stews and other dishes with lots of ingredients, they usually taste even better the next day. The refrigeration I think allows some of the flavors to come together.

Ingredients

1 tablespoon + 1 teaspoon olive oil
2 cups chopped onions
1 cup chopped celery
3 cloves garlic, minced
1 pound skinless, boneless chicken breast cut into bite size pieces
2 cups chopped tomatoes
2 cups tomato sauce
1 (24 ounce) can pinto or kidney beans
2 tablespoons brown sugar
3 bay leaves
3 allspice berries
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Instructions

1 - Cook the onions, celery, and garlic in a skillet until softened.
2 - Remove and set aside.
3 - Sauté chicken breast pieces until cooked (2 - 3 minutes)
4 - Add back the onions, celery and garlic.
5 - Add the remainder of the ingredients and simmer for 1 hour.

Hearty Stovetop Chicken Chili With Beans

My name is Frank Ernhart. I am a retired engineering, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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