Chicken Chili

A quick and tasty chicken chili. Serve over rice.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 6  tablespoons olive oil
• 1  large onion, chopped
• 5  garlic cloves, minced
• 2  sweet red peppers, seeded, cored and chopped
• 5  jalapeno peppers, finely chopped (leave seeds in for extra heat)
• 3  tablespoons chili powder
• 1 1⁄2 teaspoons cumin
• 1  teaspoon ground coriander
• 1  pinch ground cinnamon
• 6  boneless chicken breasts, cut into 1 inch cubes
• 1 (28 ounce) can diced tomatoes with juice
• 8  ounces  pitted  olives, sliced
• 1  cup beer
• 1⁄4 cup  grated  unsweetened chocolate
•  salt
•  grated cheddar cheese, for topping
•  sliced scallion, for topping

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.