Autumn Chicken Chili
4 skinless, boneless chicken breasts, cut into 1 in. pieces
4 15oz cans of cannellini beans, rinsed under cold water
4 medium onions, roughly chopped
6 cloves of garlic, minced
2 tbsp. ground cumin
3 tbsp. green Tobasco sauce
6 cups low sodium chicken stock
juice of half a lemon
freshly ground black pepper
1 cup chopped fresh cilantro
Heat 2 tbsp. olive oil in a Dutch oven over medium heat.
Add onion to pot.
Sprinkle onions with a bit of sea salt.
Cook onion until soft, about 10 minutes.
Add garlic and cook until fragrant, about a minute.
Add chicken and cook until chicken is opaque and cooked about 70%. It should take about 10 minutes or so.
Season with sea salt, pepper and cumin.
Next, add chicken stock, beans and Tobasco sauce.
Cover and cook over medium low heat for about 20 minutes or until chicken is cooked thoroughly.
Remove pot from heat. Stir in lemon juice and cilantro.
Serve with sour cream and oyster crackers.
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!