Joan's Chicken Chili

submitted by rosskat
from NY, USA

1 large yellow onion diced
1 med red onion diced
1 large green bell pepper diced
2 large red bell pepper diced
2 large garlic cloves minced
Olive Oil
chili powder
cumin
oregano
black pepper
salt
dried cilantro
4 cups of cubed cooked chicken (white breast meat)
2 cans drained 15 oz light red/pink kidney beans
1 can whole tomatoes, 28 oz. drained and chopped
2 cups herbed tomato sauce
2 mildly hot fresh red chili peppers fine diced (round red ones)
1 Tbsp masarica (corn dough/meal mix) (optional)

In pot, heat a few Tbs. of olive oil and add chopped onions, peppers,
garlic and seasonings. Cook and stir until vegetables are soft tender. Add
the cubed chicken, tomato products, beans, fresh chopped chilies and
gently cook ( bubble/ simmer ) for about 15 to 20 minutes. The chili will
be thick enough but the masarica will add a bit of flavor as well as
thickening. Yield 6 to 8 servings. Note: season to taste is up to you. I
usually prefer my chili with just a bite of heat. Different brands of
chili powder can vary in heat and there are also prepared chili seasoning
mixes one can purchase at the store. You can also change the beans and use
black beans as well as white beans if you prefer. Things such as corn and
or cubed cook potatoes and different kinds of fresh chilies may be added.
We love the chili as prepared above.

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