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2 – tablespoons olive oil
1 – pound boneless, skinless chicken
breast
1 – teaspoon Kosher salt
1 – teaspoon fresh ground pepper
1 – tablespoon garlic, minced
1/2 - cup onions, diced
1/2 - cup carrots, diced
1/2 - cup celery, diced
1 – tablespoon chili powder
1 – tablespoon ground cumin
1 – teaspoon oregano, chopped finely
2 - tomatoes, chopped
1/4 - cup tomato paste
1 – 8 ounce can red kidney beans, drained
and rinsed
1 – 8 ounce can pinto beans, drained and
rinsed
1 – 8 ounce can black beans, drained and
rinsed
In a medium frying pan, heat oil to
medium-high. Add chicken, salt,
pepper, garlic, onions, carrots, and celery and sauté for 2 minutes.
Sprinkle chili powder, cumin, and oregano over chicken mixture and
stir.
Mix in tomatoes, tomato paste, kidney
beans, pinto beans and black beans. Cook
20 minutes on a low heat.
Picnicking
&
Tailgating
You can make the chili a day or two ahead of time.
Heat (on stove or in microwave) and pour into a thermos.
When you get to your picnic and tailgate party, it is nice and hot.
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