With the crisp fall air circulating around us we are enjoying the fruits of our summer labor including the crop of bell and jalapeño peppers. One of my go to recipes to use the peppers and help warm us is chilli. This recipe can be as spicy or mild you like. You can add an extra jalapeño or a few seeds to add heat, but be careful not to add too much, remember like any recipe you can always add more, but you can’t take away.
1 lb Ground Chicken or Beef
1/2 Cup Sweet Onion
1/2 Cup Red Onion
1 Celery Stick
1 Garlic Clove
1 1/2 Cups Chicken Broth
3 Cans of Beans
1 Can Tomato Paste
1 Can Tomato Purée
1/4 Tsp Chilli Powder
1/4 Tsp White Pepper
1/4 Tsp Cayenne Pepper
1/4 Tsp Cummin
Salt and Pepper to Taste
Add couple tablespoons of avocado oil to a large pot and heat until hot, add ground chicken and cook while mashing the chicken preventing it from clumping together.
Cook chicken until opaque. Remove chicken from pot onto a plate lined with paper towels.
Add a little more oil to the pot. Heat oil and then add chopped onions when the oil temperature is hot. Sauté onions for about five minutes add salt and pepper.
Add chopped peppers, I used one green and one orange bell pepper.
Add celery and jalapeño and sauté for another five minutes. Add chicken broth.
Drain and rinse all beans and add to the vegetables. Use whatever combo of beans you prefer, I used canellini, kidney, and garbanzo. Next add tomato past and purée. Bring mixture to a boil. Add drained chicken back into the chilli. Add spices. Simmer covered chilli for about 45 minutes on medium to low heat.
Serve hot with tortilla chips, and any other condiment you prefer. We like to add a dollop of aoure