Servings: 8-10
Ingredients
- 1 tablespoon olive oil
- 1½ pounds halal chicken breast, cut into bite-size pieces
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1-2 jalapeno peppers, seeded and finely chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can light red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 (15-ounce) cans diced tomatoes
- 1½ cups water
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot Mexican chili powder
- ¼ teaspoon garlic powder
Step 1
Heat oil in a Dutch oven or stockpot over medium heat. Add chicken, onion, bell pepper jalapeno pepper, salt, and pepper. Cook until chicken is cooked through, 10 to 15 minutes, stirring occasionally.
Step 2
Stir in remaining ingredients and bring to a boil.
Step 3
Reduce heat; cover and simmer for 30 minutes. Stir before serving.
* This makes a very mild chili. Add more jalapenos and/or chili powder if you prefer more spice.
