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.
- 14.79 ml olive oil
- 236.59 ml onion, chopped
- 2 clove garlic, minced
- 4.92 ml grated fresh ginger
- 1 jalapeno pepper, finely chopped
- 85.04 g mushrooms, large ones cut into half
- 9.85 ml flour
- 4 boneless skinless chicken breasts, cubed
- 453.59 g canned white beans, drained and rinsed
- 295.73 ml chicken broth
- 4.92 ml dried oregano leaves
- 4.92 ml ground cumin
- 1.23 ml ground coriander
- 0.59 ml ground cinnamon
- 1 bay leaf
- 1 small tomatoes, chopped
- 2 green onions, thinly sliced
- 3-4 green olives or 3-4 black olives, chopped
- 14.79 ml finely chopped cilantro or 14.79 ml parsley
- salt and pepper
- Heat oil in large pan over medium heat.
- Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
- Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
- Stir in flour; cook 1 minute longer.
- Add chicken, beans, chicken broth, oregano, cumin, coriander, cinnamon and bay leaf.
- Heat to boiling.
- Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 20 to 30 minutes.
- Discard bay leaf, season to taste with salt and pepper.
- Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro/parsley.
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.