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Mexicali Chicken Chili
2 tsp vegetable oil
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 cup onion, finely chopped
2 garlic cloves, minced
¾ cup celery, thinly sliced
3 cans low-fat chicken broth
2 saladette tomatoes, seeded and chopped in ¼" pieces
¼ cup fresh cilantro, chopped
1 tsp red pepper flakes
1 tsp ground cumin
¼ tsp salt
⅛ tsp pepper
15 oz cans Great Northwest beans (2), rinsed and drained
1 cup sour cream (optional)
1 cup grated cheese (optional)
1
Heat oil in a skillet over medium heat. Brown chicken pieces; remove from skillet and set aside. Saute onion till translucent; add garlic and cook one minute, stirring to prevent browning. Add celery and cook a further three minutes. Add chicken broth and bring to boil. Reduce heat and simmer for 25 minutes.
2
Rinse and drain beans. Remove 1/2 cup beans and mash with a fork or potato masher. Add saladette tomatoes, pepper flakes, cilantro, ground cumin, salt, pepper, Great Northern beans and bean paste. Bring chili to a boil and serve.
Nutrition Facts
6 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
2 tsp vegetable oil
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 cup onion, finely chopped
2 garlic cloves, minced
¾ cup celery, thinly sliced
3 cans low-fat chicken broth
2 saladette tomatoes, seeded and chopped in ¼" pieces
¼ cup fresh cilantro, chopped
1 tsp red pepper flakes
1 tsp ground cumin
¼ tsp salt
⅛ tsp pepper
15 oz cans Great Northwest beans (2), rinsed and drained
1 cup sour cream (optional)
1 cup grated cheese (optional)