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Chicken Chili for 2

6-tbsp olive oil
1-large onion, chopped
2-tsp minced garlic
1-large yellow pepper, seeded, cored and chopped
3-large jalapeno peppers, finely chopped (leave seeds in for extra heat)
2-tbsp chili powder
1½-tsp cumin
1-tsp ground coriander
Pinch of ground cinnamon
2-large chicken breasts, removed from bone and cut into 1” cubes
2-fully cooked small sausage, sliced into ¼” slices
1-19oz can Romano beans, drained and rinsed
1-28oz can diced tomatoes with juice
½-cup Kalamata olives, sliced
1-cup beer
1-square unsweetened chocolate
Salt to taste
Grated cheddar cheese (or cubed) for topping
Sliced green onions for topping

Heat half of the oil in a deep fry pan over high heat
Add onion and garlic and sauté over medium heat for 5 minutes
Add jalapenos and yellow pepper and sauté for 10 minutes
Stir in chili powder, cumin, coriander, and cinnamon; cook 5 minutes
Remove from heat and set aside
Brown chicken in the remaining 3-tbsp oil in skillet
Add in the sausage, beans, diced tomatoes with juice, olives, and beer to the pan; stir
Simmer 15 minutes
Stir in chocolate until melted
Season to taste with salt
Serve and garish with cheddar and green onions

Serves 2