Chicken Chili

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 stalk celery, sliced
• 1/4 pound mushrooms, chopped
• 1 pound skinless, boneless chicken breast halves - cut into bite size pieces
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cocoa powder
• 1/4 teaspoon salt
• 1 pinch crushed red pepper flakes
• 1 pinch ground black pepper
• 1 (14.5 ounce) can whole peeled tomatoes with juice
• 1 (19 ounce) can kidney beans, drained and rinsed

Recipe

• in a large skillet heat 2 tablespoons of the oil over medium heat. saute the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. set aside.
• add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. return the vegetable mixture to the skillet.
• add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. stir for a few minutes to prevent burning. add the tomatoes and beans, bring all to a boil and reduce heat to low. cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.