The chicken in this recipe can be made vegetarian by substituting the extra-lean ground chicken for a meatless alternative. I have used 2 packages of Yves “Ground Round” (340g each)

You will need:

• 1 1/2 ibs extra-lean ground chicken
• 1 can red kidney beans
• 1 can black beans (I have also used chickpeas)
• 1 can tomato soup
• 1 can herbs & spices tomatoes, diced
• 1 can mushrooms (optional)
• 1 medium green pepper, diced
• 1/4 – 1/2 spanish onion, diced
• 2 cloves garlic
• chili powder to taste
• cayenne pepper to taste (for those who like it spicy – optional)

What to do:

First, in  a frying pan, cook the chicken until no longer pink (remember that it will continue to cook with the other ingredients so do not overcook). You do not need to add any oil to the pan before cooking the chicken, there is enough moisture in the chicken. However, you may like to season the chicken with salt and pepper for more flavour.

In the meantime, Sautee the onions and green peppers until tender in another frying pan.

Next, in a large cooking pot, combine all of the canned goods, chicken, onions, and green peppers. Bring to a boil and then reduce heat to a simmer. Allow to cook down for about 1 1/2 hrs, stirring occasionally so that the chili does not stick and burn to the bottom of the pot.

If the mixture seems a little runny, don’t worry ! The chili will thicken as it cools . This recipe makes quite a lot of chili, if you are cooking for 1-2 like me, it is a good idea to freeze portions of the chili. This chili is delicious when you need a quick and hearty meal.

Enjoy!