Recipe of the Week
Tricia’s chicken chili
Courtesy of
Richard Blunt
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Ingredients
8 oz. dried, red kidney or pinto beans
cold water to soak the beans
2 Tbsp. peanut oil or other light oil
2 lbs. boneless, skinless chicken breasts diced in ½-inch pieces
1 medium onion, diced medium
1 large red bell pepper, diced medium
2 cloves fresh garlic, minced
2 tsp. chili seasoning
1 tsp. McCormick Grill Mates Montreal Chicken seasoning
1/2 cup chicken broth
1 10-oz. can diced tomatoes with chilies
1 tsp. dried marjoram
Method
Soak beans for 6-8 hours in enough cold water to cover beans by 2 inches.
Drain beans and discard soaking water. Rinse beans in cold running water. In a pot, cover the beans with enough fresh water to cover by 2 inches. Over medium heat, simmer beans until tender and fully cooked. Drain beans immediately and set aside.
Heat oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add chicken and sauté until it loses its pink color. Add onion, bell pepper, and garlic to chicken and continue to cook mixture until chicken is fully cooked.
Gently stir in chili seasoning and chicken seasoning. Continue cooking mixture for another 60 seconds.
Stir in chicken broth, diced tomatoes, and marjoram and slowly simmer chili, uncovered, for 20 minutes.
Gently fold in beans and simmer chili for another 2-3 minutes, just long enough to heat beans.
Serve immediately over rice or with your favorite warm-from-the-oven corn bread.
