A delightful change from traditional chili . . . any day of the week.
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 jalapeño, seeded and minced
2 tablespoons minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cinnamon
4 cups shredded cooked chicken
2 (28-ounce) cans diced Italian plum tomatoes, undrained
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 tablespoon lemon juice
Salt and pepper to taste
Hot cooked rice or barley
Shredded cheese, sour cream, and chopped scallions for topping
Heat olive oil in a large heavy stockpot. Cook onion, bell peppers, and jalapeño chile in the hot oil for 5 minutes, stirring frequently. Stir in garlic. Cook until vegetables are tender, stirring constantly. Mix chili powder, cumin, coriander, and cinnamon in a bowl. Add spice mixture to stockpot, and mix well. Cook until slightly fragrant, stirring constantly.
Combine chicken, undrained tomatoes, beans, and lemon juice in a bowl, and mix well. Add chicken mixture to stockpot, and mix again. Season with salt and pepper. Simmer 15 minutes, stirring occasionally. Ladle over hot cooked rice or barley in chili bowls. Serve with shredded cheese, sour cream, and chopped scallions. Serves 8.
Provisions & Politics (Tennessee)