Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Sunday, March 9, 2014

Southwestern Chicken Chili

I've shared with you a recipe already from the Best of Bridge Volume 3 (check out the recipe for Brie with Sun Dried Tomatoes here) - and today I am excited to share yet another recipe with you.  Now first, anyone who knows me is thinking, chili? You? You hate chili... which is true.  I have never liked chili.  But, in true Addicted to Recipes fashion, I was looking to try something different, and came across this recipe.  So I made it, and for the most part, I liked it! (it was just those darn kidney beans that I could have done without).  Here is the recipe:

Southwestern Chicken Chili | Addicted to RecipesSouthwestern Chicken Chili

Make it a meal with a salad and crusty rolls

2 1⁄2 lbs chicken breasts (I used boneless, skinless)
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
3 tablespoons chili powder (use all of it!)
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons ground coriander (I substituted tarragon)
Salt and black pepper to taste
4 carrots, sliced
3 stalks celery, chopped
1 28-oz (796 mL) can tomatoes
3 tablespoons tomato paste
2 tablespoons  lime juice
1 teaspoon granulated sugar
1 12-oz (341 mL) can corn kernels, drained
1 14-oz (398 mL) can kidney beans, drained and rinsed
1 14-oz (398 mL) can chickpeas, drained and rinsed
1 green bell pepper, seeded and chopped

Cut chicken into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper. Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney beans, chickpeas and green pepper. Simmer 30 minutes more.  Serve and enjoy!

Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 Reprinted with publisher permission.

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