5 tsp of chili con carne powder
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tbs red chili flakes (or to taste)
1 tsp onion powder
1 pinch of ground cinnamon
1 pound lean ground chicken
1 medium onion chopped
3-4 cloves garlic minced
1-2 jalapenos seeded and chopped
1 cup salsa
1 cup crushed tomatoes
1 cup water or chicken stock
2 (15oz) cans drained rinsed black beans
1 can (15oz) whole corn (drained) or 2 cup frozen corn
1 can of Bush's Baked Vegetarian Beans (see note) or 1-2 Tbs of brown sugar.
Sliced green onions
shredded cheddar cheese
Note: I like to use this because it is cooked with Brown sugar and it gives the chili a nice sweetness. You can always add some brown sugar as a substitute. I do like the white beans from the Baked beans and the other spices.
** I only recommend Bush's brand because it is only made with real brown sugar and spices. It does not contain any high fructose corn syrup and I have seen most of the other brands do have a lot of "unnatural ingredients". ** No, I am not on the board of the Bush's co. : )
Brown chicken in large pan. Then add onion and garlic. Next add jalapeno and the dry spices, salt, balk pepper and saute for a minute.
Next add salsa, crushed tomatoes and water. Then add the drained and rinsed out corn and black beans. Cook for 2-3 minutes.
Finally add the can of Bush's baked beans and turn heat down to simmer. Simmer chili for 20-25 minutes (stirring occasionally). Turn off stove when chili is at the consistency you like. Serve hot. Enjoy.
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