Red Chicken Chili

Wanting to put as many vegetables in all my meals as possible I made this red chicken chili the other night. There are plenty of white chicken chili recipes, but I find most of them bland. The other chili no-no is to use chicken beasts which have little flavor and dry out. The answer is chicken thighs!

1 large sweet onion chopped

1 cup chopped carrots

2 T. Knorr Chicken broth powder

1 28 Oz. Can of diced tomatoes

3 T tomato paste

Six boneless skinless chicken thighs chopped into 1 inch pieces

3 T. Chili powder

2 T cumin powder

1 T. Garlic powder

1/4 t. Allspice

1/4 t. cayenne powder

1 T. Ground black pepper

2 cans of beans (cannelloni, kidney, navy, black eyed peas- you pick)

1 diced red pepper

Salt to taste

In a big stock pot put the onions and cook on medium for five minutes. Add carrots and Knorr powder and cook another five minutes. Add the tomatoes with the juice from the can and tomatoes paste cook for ten more minutes.

In a separate pot put chicken and all the spices and cook for fifteen minutes at medium high heat, stirring every so often. Add the contents of the pot to the veggie pot and add the beans and peppers and cook another fifteen minutes. Taste for salt and pepper.

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