Warm-Me-Up Chicken Chili
In a 5- or 6-quart Dutch oven, heat the oil over medium-high heat. Add half of the chicken pieces; cook and stir for 4 to 5 minutes or until no longer pink. Remove with a slotted spoon. Repeat with remaining chicken.Advertisement
To the Dutch oven, add onion, celery, sweet pepper, banana peppers and garlic. Cook for 5 to 6 minutes or until the onion is tender, stirring occasionally. Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more. Return chicken to the Dutch oven.
Add tomato puree and undrained tomatoes to Dutch oven; stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.
To serve, ladle into soup bowls and sprinkle with assorted toppings. Makes 6 servings.
If you prefer, omit Step 1 and substitute 3-1/2 cups cubed cooked chicken or turkey for the 2 pounds skinless, boneless chicken breast halves or thighs.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Chipotle Chicken Chili:
Prepare as above, except in Step 3 stir 1 to 2 finely chopped chipotle chile peppers in adobo sauce** and 1 to 2 teaspoons adobo sauce from canned chipotle chile peppers into the Dutch oven along with tomato puree and undrained tomatoes. Continue as directed. Makes 6 servings
Slow Cooker Chicken Chili:
Prepare and brown chicken and vegetables as above in Steps 1 and 2. In a 5- or 6-quart slow cooker, layer the chicken, vegetable mixture, tomato puree, undrained tomatoes and drained beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 6 servings.