Chili with Chicken and Beans

By Martha Stewart (16,118 recipes)
Chili with Chicken and Beans

Description

If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.

Ingredients

  • 1 dried bay leaf
  • 1 green bell pepper, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
  • 2 medium onions, finely chopped (about 3 cups)
  • 2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
  • 2 teaspoons chili powder
  • 3 teaspoons whole cumin seed
  • 4 cups canned kidney beans, drained and rinsed
  • 5 garlic cloves, roughly chopped
  • Fresh cilantro leaves, for garnish (optional)
  • Freshly ground black pepper
  • One 28-ounce can chopped tomatoes with their juice
  • One 4-ounce can green chiles, finely chopped

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  • Yield
  • servings:6

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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