Total Time
1hr
Prep 25 mins
Cook 35 mins

A quick and tasty chicken chili. Serve over rice.

Ingredients Nutrition

Directions

  1. Heat half of the oil in a soup pot over high heat.
  2. Add onion and garlic and sauté over medium heat for 5 minutes.
  3. Add peppers and sauté for 10 minutes.
  4. Stir in chili powder, cumin, coriander, and cinnamon; cook 5 minutes.
  5. Remove from heat and set aside.
  6. Brown chicken in batches in the remaining 3 tblsps oil in skillet.
  7. Add chicken, diced tomatoes with juice, olives, and beer to the soup pot; stir.
  8. Simmer 15 minutes.
  9. Stir in chocolate.
  10. Season to taste with salt.
  11. Serve and garish with grated cheddar and scallions.

Reviews

(1)
Most Helpful

i just loved it. I added less jalapenos and fresh tomatoes instead for the canned. I skipped the cheddar cheese and served with brown rice. I'm so glad I choose it for the ZWT 2006. Thanks for that great dish Ev!

katia June 29, 2006

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