Recipe - Hearty Chicken Chili

I love Chili...it's comfort food at its finest!  I don't care if it's hot or cold out, I am always down for some Chili.  I have lightened it up a bit by using fresh veggies and lean ground chicken.  With this substitution, you will certainly trick and red meat eaters out there.  I saw a recipe for Turkey Chili at www.thegraciouspantry.com and really just used that recipe with a few twists (ie, I use chicken), so I definitely need to give her credit as it turned out really good!!!  Enjoy!

Ingredients -

1 tbsp extra virgin olive oil
1 large onion, chopped (red, white, vidalia, choice is yours)
1 large green bell pepper, chopped
6 cloves of garlic (or 6 tsp of minced garlic, or 3 tsp of garlic powder)
1 to 1/2 pounds ground chicken
4 tbsp ground cumin
1 tsp ground coriander
1 tsbp chili powder
3 cups fresh tomatoes, chopped
1 cup of vegetable or chicken stock
1 (6 oz can) tomato paste
1 (15 oz) can red kidney beans (rinsed)
1 (15 oz) can tomato sauce (no sugar added preferred, it might not say it on the front of the can, just check the ingredients)

Directions:

1. In a large soup pot, sauté the onion, bell pepper and garlic cloves in the oil.
2. Once the onions are translucent, stir in the ground chicken. Continue to stir until the meat is cooked.
3. Stir in cumin, coriander and chili powder.
4. Pour in the stock.
5. Add the tomatoes, tomato paste and beans.
6. Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb.
7. Add the can of tomato sauce.

There you go!  I served mine with a Hodgson Mills Whole Wheat Corn Muffin.