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Anna Olson

Three Pepper Chicken Chilli


Serves 6

Ingredients

  • 4 Tbsp vegetable oil
  • 2 lbs chicken breast meat, finely diced
  • 4 Tbsp flour
  • 1 cup diced onion
  • ½ cup diced celery
  • 1 cup peeled and diced carrot
  • 1 cup peeled and diced turnip
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cup dry white wine
  • 3 Tbsp pomegranate or blackstrap molasses
  • 1 cup apple cider
  • 1 28-oz tin diced tomatoes
  • 1 14-oz tin white kidney beans, drained and rinsed
  • 1 cup chicken stock
  • 2 bay leaves
  • 2 Tbsp white wine vinegar
  • salt
  • dash ground cinnamon
  • ground Szechuan pepper (or ground white pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 Tbsp oil.
  2. Toss diced chicken in flour and add to pot, searing until lightly browned.
  3. Remove chicken from pot and reduce heat to medium, add remaining 2 Tbsp oil and add onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes.
  4. Add red pepper, jalapeno and garlic and sauté 1 minute more.
  5. Add white wine and molasses and bring to a simmer. Add back chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves.
  6. Cover chili and simmer for about a 45 minutes, until vegetables are tender and chicken is cooked through.
  7. Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved.
  8. Serve over cooked white or brown rice. (I prefer brown)
No Rating

Notes & Tips

TIP: its easiest to dice chicken when it’s partially frozen

Recipe Rating

4

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