The ground chicken breast and the fresh chopped tomatoes make this a delightfully light chili. Using canned instead of dried beans cuts out the presoaking and the cooking time is reduced to 35 minutes. Inexpensive canned beans tend to fall apart, so it’s worth using good quality canned beans. Summer Chili with Chicken and Canned Beans
1 can of six beans
3 Tbsp olive oil
1 pound ground chicken breast
1/2 large onion, diced
2 cups fresh tomatoes, chopped
1 large yellow tomato, peeled and chopped
1 large red pepper, diced
2 cloves of garlic minced
1 tsp chili powder
1/2 tsp ground cumin
1 Tbsp fresh oregano chopped or 1/2 tsp dried
large pinch of chili flakes
pinch of unsweetened cocoa powder
pinch of ground cinnamon
salt and freshly ground pepper to taste
• Open the can of mixed beans, drain and rinse under cold running water and set it aside to fully drain.
• Add the oil to a large non stick sauté pan and place it over medium heat.
• Add the ground breast of chicken and the onions and sauté stirring to break up the meat.
• When the meat is no longer pink add the tomatoes the diced red pepper and the garlic.
• Next add the chili powder, ground cumin, oregano and the chili flakes.
• Stir and cover with a lid.
• Continue to simmer for 20 minutes.
• Add the beans to the pan and continue to simmer for 35 minutes or until most of the liquid is reduced.
• Add salt and ground pepper to taste.
• Add the cocoa powder and the cinnamon and stir.
• Taste and adjust the seasoning.
• Garnish with chopped Italian parsley and serve with garlic bread.
