Chicken And Three Bean Chili
|Green bell pepper||1 Large|
|Olive oil||1 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Garlic clove||4 Large|
|Boneless skinless chicken breast||1 1⁄2 Pound|
|Smoked ham||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Canned stewed tomatoes||29 Ounce|
|Canned black beans||15 Ounce|
|Canned red kidney beans||15 Ounce|
|White beans/Cannellini beans||15 Ounce|
|Chopped cilantro/Chopped parsley||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350Â°F. In a large Dutch oven, cook onion and bell pepper in olive oil and 2 tablespoons of broth, covered, over medium-low heat, stirring often, until onion is softened, about 5 minutes. Add garlic and cook, uncovered, 1 minute. Add chicken, ham, chili powder, cumin, oregano, and cayenne. Cook, stirring, 1 minute. Add remaining broth, stewed tomatoes, all 3 types of beans, and half of cilantro.
2. Cover chili and bake 50 minutes. Uncover and bake until slightly thickened, about 10 minutes.
3. Stir in remaining cilantro. Season with salt to taste before serving.