In need of a new way to enjoy your favourite chili? This chicken and three-bean chili recipe might be your next go-to comfort food. Try the recipe here.
1mediumyellow bell peppers (yellow capsicum) - chopped into 1/2 inch pieces
1mediumorange bell pepper (orange capsicum) - chopped into 1/2 inch pieces
1mediumred pepper (red capsicum) - chopped into 1/2 inch pieces
4clovesgarlic - grated
1tablespoonred pepper flakes
1teaspoonground cumin
2poundsground chicken (minced chicken)
14ounceschickpeas (garbanzo beans) - drained and rinsed
14ouncesred kidney beans - drained and rinsed
14ouncesblack beans - drained and rinsed
28ouncestomato - crushed
28ouncestomato - diced
1cupchicken stock (chicken broth or chicken bouillon)
Instructions
Heat oil in a big dutch oven or similar over medium-high heat until shimmering but not smoking.
Add onion and salt and cook for 2 minutes to soften.
Add Jalapenos, Yellow Bell Pepper, Orange Bell Pepper and Red Bell Pepper and cook, stirring occasionally, for 8 minutes or until peppers are softened.
Clear a space in the center of the pot and add the garlic, chipotle pepper, chili powder and cumin. Cook for 30 seconds until fragrant and mix until vegetables are coated in the spice.
Move vegetables to one side of pot and add ground chicken to empty side, breaking up the meat as it cooks 8 to 10 minutes or until no longer pink. You can mix the meat and vegetables together after about 5 minutes. Continue breaking up chicken until no longer pink.
Add garbanzo beans, kidney beans and black beans, crushed tomatoes, diced tomatoes and chicken broth to the pot and mix in.
Bring to a boil, cover and reduce heat to medium-low and allow to simmer for 20 minutes, stirring occasionally.
Remove the cover and allow to cook for an additional 15 minutes and then serve with accompanying condiments.