-
In a large sauce pan, heat oil over medium heat and brown garlic and chicken for about 5 minutes or until chicken is firm.
-
Add vegetables and cook as additional 5 minutes. Reduce heat to low and stir in seasonings.
-
Cook, stirring often for another 5 minutes, Stir in tomatoes and beans; bring to a boil, breaking up tomatoes.
-
Cover and simmer for 15 minutes.
-
Serve on rice, taco shells or tortillas. Garnish with sour cream, cheese and avocado.
Recipes
Chicken Chili
This traditional chili recipe uses chicken instead of beef for a lighter flavour that holds up to the other ingredients. Serve with rice for a hearty meal, or spoon into tortillas for tasty soft tacos.
Ingredients
- Serves: 4
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) boneless, skinless chicken thighs, cube
- or
- 1 lb (0.5 kg) ground chicken
- 2 tbsp (30 mL) oil
- 2 cloves garlic, minced
- 1 onion(s), chopped
- 2 carrot(s), sliced
- 1 stalk celery, sliced
- 10 mushrooms, small, sliced
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) cumin, ground
- 1/2 tsp (2.5 mL) paprika
- 1/4 tsp (1.25 mL) salt
- black pepper, to taste
- or
- hot pepper sauce, to taste
- 1 can canned whole tomatoes, undrained
- 1 can canned kidney beans, undrained
- rice
- or
- taco shells
- or
- tortillas
- sour cream
- cheese, grated
- avocado, diced
Nutrition Info
- Per 530 g serving Amount
- Calories 400
- Protein 33 g
- Fat 14 g
- Saturated Fat 2 g
- Carbohydrate 37 g
- Fibre 13 g
- Sugar 10 g
- Cholesterol 95 mg
- Sodium 900 mg
- Per 530 g serving % Daily Value
- Potassium 36
- Calcium 15
- Iron 30
- Vitamin A 35
- Vitamin C 50
- Vitamin B6 48
- Vitamin B12 21
- Folate 40
- Magnesium 40
- Zinc 39
