“I almost never eat "red meat" so this chili with chicken instead of beef became a very good alternative. Can also be made with red beans, kidney beans, chickpeas or whatever you fancy.”
READY IN:
55mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oil in large pan over medium heat.
  2. Sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
  3. Add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
  4. Stir in flour; cook 1 minute longer.
  5. Add chicken, beans, chicken broth, oregano, cumin, coriander, cinnamon and bay leaf.
  6. Heat to boiling.
  7. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 20 to 30 minutes.
  8. Discard bay leaf, season to taste with salt and pepper.
  9. Spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro/parsley.

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