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Volcano Chicken Chili

6-tbsp olive oil
1-large onion, chopped
5-cloves garlic, minced
2-sweet red peppers, seeded, cored and chopped
5-jalapeno peppers, finely chopped (leave seeds in for extra heat)
3-tbsp chili powder
11/2-tsp cumin
1-tsp ground coriander
Pinch of ground cinnamon
6-boneless chicken breasts
1-28oz can diced tomatoes with juice
8oz Kalamata olives, sliced
1-cup beer
1/4-cup grated unsweetened chocolate
Salt to taste
Grated or diced cheddar cheese for topping
Sliced scallions or green onions for topping

Heat half of the oil in a soup pot over high heat
Add onion and garlic and sauté over medium heat for 5 minutes
Add peppers and sauté for 10 minutes
Stir in chili powder, cumin, coriander, and cinnamon; cook 5 minutes
Remove from heat and set aside
Cut chicken into 1" cubes and brown in batches in the remaining 3-tbsp oil in skillet
Add chicken, diced tomatoes with juice, olives, and beer to the soup pot; stir
Simmer 15 minutes
Stir in chocolate
Season to taste with salt
Serve and garish with grated cheddar and scallions