Total Time
55mins
Prep 15 mins
Cook 40 mins

I almost never eat "red meat" so this chili with chicken instead of beef became a very good alternative. Can also be made with red beans, kidney beans, chickpeas or whatever you fancy.

Ingredients Nutrition

Directions

  1. Heat oil in large pan over medium heat.
  2. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
  3. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
  4. Stir in flour; cook 1 minute longer.
  5. Add chicken, beans, chicken broth, oregano, cumin, coriander, cinnamon and bay leaf.
  6. Heat to boiling.
  7. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 20 to 30 minutes.
  8. Discard bay leaf, season to taste with salt and pepper.
  9. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro/parsley.
Most Helpful

4 5

I loved this clever twist on chicken chili, cinnamon and ginger were welcome additions. I also loved the addition of the mushrooms, in mt case creminis. I omitted the flour in order to make this consistent with the WW core program and found the sauce thickened nicely without it. Half way through the cooking time, found I wanted stronger flavors and added some extra cumin and pepper. Delicious.