Chicken and Red Bean Chili Recipe

I finally decided to make a proper, well sort of proper chili without using the mixer packets I normally use and decided on the recipe below, obviously with the size of Thai chickens 4 breasts isn't really enough to make a good sized sandwich so I bought a kilo.

Things I didn't put in due to the computer being upstairs and the kitchen down stairs was olive oil, butter, sugar and tomato paste, obviously went heavier on the garlic and chili as it does need some spice to it.
Doesn't look too bad does it with 4 portions left in the freezer for later.

  • 2 (14 oz) cans red beans, small or kidney beans
  • 4 boneless chicken breast halves, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (28 oz) can tomatoes
  • 1 (6 oz) can tomato paste
  • 1 (4 oz) can chopped green chile peppers,
  • 1 cup water
  • 1 teaspoon sugar
  • 1/8 teaspoon ground red pepper (cayenne)

In 5-quart Dutch oven or kettle over high heat, in 1 tablespoons hot olive oil, cook chicken until tender, stirring frequently, about 2 to 3 minutes. With slotted spoon, remove chicken to bowl; refrigerate until ready to add back to chili. Add butter to the same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally. Stir in chili powder and cumin; cook 1 minute. Stir in kidney beans with their liquid, tomatoes with their liquid, tomato paste, green chile peppers, water, sugar, and ground red pepper; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, for about 25 to 30 minutes, stirring occasionally. Add the chicken and heat thoroughly.
Serves 8.

Chicken and Red Bean Chili Recipe - A Chicken Chili With Red Beans