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Chili with Chicken and Beans

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Servings: 6 bowls
Author: Kimber

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
  • 1 28- ounce can chopped tomatoes with their juice
  • 1 4- ounce can green chiles finely chopped
  • 2 1/2 cups College Inn® chicken stock
  • 1/2 teaspoon coarse salt
  • 4 cups canned kidney beans drained and rinsed
  • freshly ground black pepper

Instructions

  • In a large, heavy bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute.  Add onion, garlic, and bell pepper, and reduce heat to medium low; cook stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
  • Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot.  Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes.  Add tomatoes and green chiles, and stir to combine.  Cook 5 minutes.  Add  College Inn® stock, salt, and beans; season with black pepper, and stir to combine.
  • Cover; simmer. Stir contents, then replace lid to partially cover pot.  Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.  Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.