Weeknight Pirates

Chicken Chili

Delicious and quick, perfect for a cold night. Serve in a chewy bread bowl to make it extra special!

2 boneless/skinless chicken breasts
2 TB vegetable oil
1 small onion, chopped (about 1/2 cup)
1 tsp. ground cumin
1/2 tsp. garlic powder
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
2 TB ancho chili or regular chili powder
2-4 TB fresh cilantro leaves
1/2 tsp. cocoa powder (optional)
1/2 tsp. salt
1/2 tsp. sugar
1/4-1/2 tsp. cayenne pepper, crushed red pepper or chipotle pepper
4-8 oz. fresh sliced white mushrooms
1 8 oz. can pinto beans (or kidney beans)

Heat the vegetable oil in a skillet over medium heat. Chop the chicken into bite-sized pieces. Place in the hot skillet with the onion. Sprinkle with cumin and garlic. Cook until browned, stirring frequently, 5-7 minutes. Remove from the skillet with a slotted spoon and put in a medium soup pot along with the tomatoes, tomato sauce, ancho chili pepper, cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount. Start with less than you think you want, you can always add more. Add the mushrooms to the skillet and cook until tender, about 10 minutes. Add to the soup pot. Take a ladle of liquid from the pot and put it in the cooking pan; stir to get up the delicious brown bits and pour back into the chili pot. Cook 10 minutes. Rinse beans well, add to pot and cook another 10 minutes. Taste and add extra hot pepper as desired.

Prep. time: 5 minutes
Cooking Time: 30-35 minutes
Serves: 4