Three-Pepper Chicken Chili
Three-Pepper Chicken Chili
Get this quick and easy chicken chili recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 5 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 4 tablespoons Vegetable Oil
  • 907 grams Chicken breast meat, finely diced
  • 4 tablespoons 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 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 cup Dry White Wine
  • 3 tablespoons Pomegranate or Blackstrap Molasses
  • 1 cup Apple Cider
  • 1 28-oz tin diced Tomatoes
  • 114-oz tin White Kidney Beans, drained and rinsed
  • 1 cup Chicken stock
  • 2 Bay leaves
  • 2 tablespoons White Wine Vinegar
  • Salt
  • Dash Ground Cinnamon
  • Ground Szechuan Pepper (or Ground White Pepper)
  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons oil
  2. Toss diced chicken in flour and add to pot, searing until lightly browned. Remove chicken from pot and reduce heat to medium, add remaining 2 tablespoons oil and add onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes
  3. Add red pepper, jalapeno and garlic and sauté 1 minute more. Add white wine and molasses and bring to a simmer
  4. Add back chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves. Cover Chilli and simmer for about a 45 minutes, until vegetables are tender and chicken is cooked through
  5. Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved
  6. Serve over cooked white or brown rice (I prefer brown)

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