Mushroom and Chicken Chili
2 tbsp vegetable oil
1 lb. boned and skinned chicken breast cut into 1/2 inch chunks
1 c. chopped onion
4 tsp chili powder
1-1/2 tsp ground cumin
1 tsp minced garlic
2 lb. fresh large mushrooms, quartered
1 28-oz. can crushed tomatoes
2 15-1/2 oz. cans red kidney beans rinsed and drained
1 tsp salt
In dutch oven or large saucepan heat oil until hot. Add chicken, cook
stirring occasionally, until golden brown about 5 minutes. Add onion,
cook, stirring frequently, until crisp tender, about 4 minutes. Stir
in chili powder, cumin and garlic. Cook, stirring frequently, until
spices are fragrant about 1 minute. Add mushrooms, tomatoes, beans and
salt. Bring to a boil. Reduce heat and simmer covered about 10
minutes. Uncover, simmer until flavors are blended and sauce thickens
about 15 minutes. Serve with grated monterey jack cheese.
Makes 6 servings.
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