Description
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread.
Ingredients
- 1-3/4 pounds boneless skinless chicken breasts, cubed
- 2 medium sweet red peppers, chopped
- 1 large onion, chopped
- 3 tablespoons olive oil
- 1 can (4 ounces) chopped green chiles
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) italian stewed tomatoes, cut up
- 1 cup chicken broth or beer
- 1/2 to 1 cup water
Directions
- In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
