Chicken Chili

While I am gone on my retreat this weekend, I wanted to make sure my sweet hubby and three hungry teens had plenty to eat, so I made of pot of this before I left. It is great heated one bowl at a time for leftovers, or whenever one feels the need for a snack. (Teenage boys either eat 8 meals a day or 3 meals and 5 very large snacks...not sure which?)

Anyway, I published this recipe on my family blog years ago and since then I've made a few tweeks to it, but here it is:

Chicken Chili (serve a lot!)

olive oil to coat bottom of pot
1 onion, diced
3 cloves of garlic, minced
2 lbs. ground chicken (or turkey)
salt and pepper to taste (about 1 teaspoon each)
1 large can of tomato sauce
1 large can of petite diced tomatoes
1 can of corn, drained
1 can of black beans, rinsed and drained
1 can of white beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1-2 tablespoons of cumin (I just eyeball it using the lid as my spoon)
1-2 teaspoons of cayenne (depends on how hot you like it)

In a large pot, saute the diced onion in the olive oil until tender, adding the garlic for the last minute. Stir to keep from browning too much. Add the chicken and cook it until all the pink is gone. Sprinkle with salt and pepper while the meat is cooking. Once the meat is cooked,  add all of the other ingredients, stir well and let simmer for an hour or two (if you can wait that long.)

When I'm feeling fancy, I serve this will grilled cheese sandwiches, always a hit around here.

Enjoy every bite!
Diane