Clay's Kitchen : Chili Recipes

Chili Recipes

Mesquite Chicken Chili

Recipe from: Leslie
Servings: 4

12 ounces boneless, skinless chicken breast, cut into ½ inch cubes
1 teaspoon olive oil
1 large onion, chopped
1 28 ounce can reduced-sodium crushed tomatoes
½ pound tomatillos, husked and coarsely chopped
1 15 ounce can red beans, rinsed, drained
1 poblano chili, chopped
2 tablespoons chili powder
2 teaspoons minced garlic
1 teaspoon mesquite smoke flavoring
salt and pepper, to taste

Sauté chicken in oil in large saucepan until lightly browned; add onion and cook until tender. Add tomatoes, tomatillos, beans, poblano chili, chili powder, and garlic. Heat to boiling; reduce heat and simmer, covered, 10 minutes. Stir in smoke flavoring; season to taste with salt and pepper.

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