Chunky Chicken Chili

Chunky Chicken Chili

The way this chili mixes sweet and spice is appealing to kids…and will keep you warm on these wet autumn days.

1 Medium white onion, chopped

1 Red pepper, chopped

1 Yellow pepper, chopped

1 Jalapeño, chopped, (seeds discarded, unless you want lots of hot spice!!)

5 cloves garlic, minced

2 Tablespoons olive oil

4 Boneless, skinless chicken breasts

2 Tablespoons chili powder

2 Tablespoons ground cumin

½ Tsp dried oregano

½ Tsp kosher salt & pepper each

1 Cup water (used reserved water from boiling chicken)

1 Tablespoon Worcestershire sauce

1 Tablespoon Dijon mustard

1 (14oz) can diced tomatoes

1 Box chicken stock, low sodium

1 (12oz) jar chili sauce

3 (15oz) cans beans (mix any kind you like: kidney, great northern, black, white, etc.)

In a large sauce pan, bring water to a boil, then add the chicken breasts and boil for 10 minutes.  (Reserve water) Cut up chicken in to small bite size pieces. (Some of the chicken may still be slightly pink, but it will continue to cook when added to the chili pot)

 In a separate stock pot, sauté onion, peppers, jalapeños and garlic in olive oil for 5 minutes. Add diced chicken, chili powder, cumin, oregano, salt and pepper, cook for another 5 minutes. Next add 1 cup reserved water, Worcestershire, Dijon, tomatoes, chicken stock, and chili sauce, simmer for 10 minutes. Next add beans, simmer 10 more minutes. Serve chili with your favorite toppings: plain Greek yogurt or sour cream, fresh cracked pepper, Tabasco sauce, diced onions, cilantro, chives, and/or cheddar cheese.