SIDE KICK CHILI - Chicken Chili with Garbanzo Beans
INGREDIENTS
2 tbsp. olive oil
1 medium Vidalia onion, chopped
1 whole Vidalia onion, skin removed and top and bottom trimmed
1 red bell pepper, diced
6 medium garlic cloves, minced
2 lbs. ground chicken (or turkey)
3 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. ground coriander
¼ tsp. red pepper flakes
1 tsp. dried oregano
⅛ tsp. cayenne pepper
2 tsp. salt
1 - 28 oz. can of diced San Marzano tomatoes
1 - 28 oz. can of crushed San Marzano tomatoes
2 c. chicken broth
1 tsp. sugar
1 can Cannellini beans, drained and rinsed
1 can of garbanzo beans, drained and rinsed
Optional toppings:
cheddar cheese
sliced avocado
sliced radish
chopped cilantro
chopped jalapeños
sour cream
tortilla chips or (good ol’) Fritos
- Heat the oil.
- Add the chopped onion and red bell pepper and cook until soft.
- Add the garlic and cook until soft.
- Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. Cook until chicken is cooked.
- Add the tomatoes, chicken broth, and sugar.
- Add in the whole onion (sounds crazy but this provides so much flavor).
- Bring to a boil and then simmer for about an hour with a lid cracked open to let a little steam escape.
- Add in the beans and simmer for an additional 30-45 minutes.
- Remove the whole onion and serve warm.
