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Prep 30 mins
Cook 2 hrs
Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl.
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon ground cinnamon
- 2 1⁄2 tablespoons cumin powder (or chili powder)
- 2 tablespoons unsweetened cocoa powder
- 1 large onion, coarse chopped
- 2 tablespoons oil, of your choice
- 2 (15 ounce) cans stewed tomatoes
- 1 cup water
- 1 (6 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed well drained
- 1 (15 ounce) can dark red kidney beans, rinsed drained
- 3⁄4 cup chopped cilantro
- 1 large red pepper, cut into large chunks
- 1 medium green peppers or 1 medium yellow pepper, chunked
- 4 boneless skinless chicken breast halves
- olive oil
- 1 teaspoon salt
- cilantro leaf
- Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
- Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
- Cut chicken into bite-sized pieces.
- In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
- Add more water to the chili (or other liquid: broth, black coffee) if necessary.
- Add the pepper chunks, simmer for 1/2 hr.
- Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
- I use a George Forman grill, or broil.
- When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
- Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
- Serve over rice or in a bread bowl.
- Toppings: sour cream, grated jalapeno-jack cheese.
This was my first time making a chili with cinnamon and cocoa and I was pleasantly surprised I liked it. I was afraid the two spices might overpower the recipe but that was not the case at all. They provided a great balance to the cumin/chili powder I used. The only change I made was to use chicken stock instead of water to keep the rich flavor of the chicken. Thanks for posting, Kathy!