The Recipe

Chili with Chicken and Beans

Name: Chili with Chicken and Beans
Yield: servings:6
Ingredients: 1 tablespoon olive oil; 3 teaspoons whole cumin seed; 2 medium onions, finely chopped (about 3 cups); 5 garlic cloves, roughly chopped; 1 green bell pepper, finely chopped; 2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 dried bay leaf; One 28-ounce can chopped tomatoes with their juice; One 4-ounce can green chiles, finely chopped; 2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat; 1/2 teaspoon coarse salt; 4 cups canned kidney beans, drained and rinsed; Freshly ground black pepper; 2 ounces (1/4 cup) low-fat sour cream, for garnish (optional); Fresh cilantro leaves, for garnish (optional)

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

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