Servings: 8-10

Ingredients

  • 1 tablespoon olive oil
  • 1½ pounds halal chicken breast, cut into bite-size pieces
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1-2 jalapeno peppers, seeded and finely chopped
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 (15-ounce) can dark red kidney beans, drained and rinsed
  • 1 (15-ounce) can light red kidney beans, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 (15-ounce) cans diced tomatoes
  • 1½ cups water
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot Mexican chili powder
  • ¼ teaspoon garlic powder

Step 1

Heat oil in a Dutch oven or stockpot over medium heat. Add chicken, onion, bell pepper jalapeno pepper, salt, and pepper. Cook until chicken is cooked through, 10 to 15 minutes, stirring occasionally.

Step 2

Stir in remaining ingredients and bring to a boil.

Step 3

Reduce heat; cover and simmer for 30 minutes. Stir before serving.

* This makes a very mild chili. Add more jalapenos and/or chili powder if you prefer more spice.