Chicken and Bean Chili

I’m sorry that this is late.  It has been a CRAZY week.  Here’s what my family is enjoying today on a cold, rainy (getting ready to snow) Sunday.
Chicken and Bean Chili adapted from Meatless Monday
1 pound ground chicken
1 large onion, chopped
3-4 cloves garlic, chopped
2 tablespoon olive oil
1 can black beans, drained
1 can navy beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 16-oz can diced tomatoes
2 8-oz can tomato sauce or 1 16oz can
1-2 cups water
1 small can (4 oz) green chiles
1-2 tablespoon chili powder
1-2 teaspoon cumin
1 teaspoon basil
Salt & pepper to taste
1/4 cup dry red wine (optional)

Directions:  Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.
Serve with shredded cheddar cheese and sour cream if desired.
Here’s what you’ll need:
And these.  (forgot them in the 1st picture)
  • Chop up the onion and garlic.
  • Put the ground chicken in a Dutch oven to brown.  Throw the onions and garlic in with the chicken.
  • Drain and rinse the beans.
  • Add the beans to the pot. 
  • Add the can of diced chilies. 
  • Add the diced tomatoes and tomato sauce. 
  • Add the seasonings.  
  • Simmer and serve.
I originally found this recipe as part of Meatless Monday.  I had some ground chicken that needed to be used so I decided to add it.
The addition of the can of green chilies definitely added an extra texture and flavor.  For even more peppers you could always add a diced jalapeno or green pepper.

Season to taste.  I just kind of kept adding until I got the flavor that I liked.
Hope you enjoy!
April
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