Serves 6-8+

– you will want to double this one for seconds all around.

It hits the spot for a
chili night.

(yes, pun intended)

You’ll need:

4 Tablespoons Extra Virgin Olive Oil
1-1/2-2 Pounds +/- cut into 3/4“ chunks Chicken (or Turkey)
1 Small Package Organic Frozen (your choice) — defrosted Mixed Veggies
1 Small Package Organic Frozen & unsweetened — defrosted Corn Niblets
1 Medium diced Onion
5 Cloves Garlic or to your taste, mashed ‘n minced
3 teaspoons dried Oregano
1+ Tablespoon dried Cumin or to taste
2-3 Jalapenos Ribs & seeds partially, all, or none removed
You decide the heat level: more ribs ‘n seeds, more heat
Use hotter chilies if you prefer even more heat
1 teaspoon fresh squeezed Lemon Juice
1 28-oz. can Crushed Tomatoes or 3-4 Cups fresh
3+ Cups Organic Chicken Broth depends on how thick you like it
1 Can – Black Beans 15-ounces drained
1 Can – Pinto Beans 15 ounces drained
1 Can Kidney Beans – 15 ounces drained
1 Cup Cilantro chopped or to your taste (I love it so I use a lot)
1-1/2 teaspoons Black Pepper
1-1/2 teaspoons Sea Salt

On-the-side: lime wedges, sour cream, avocado slices with one big crusty whole wheat or sourdough artisan bread or a pile of warm pan toasted tortillas

Large, heavy porcelain/cast iron or stainless steel pot & lid is best
About one hour cooking time

NOTE: I recommend using latex gloves when handling hot peppers

To prepare:

Heat oil in pot on low/medium heat. Sauté onion and garlic till they are aromatic, a few minutes. Add chicken chunks and continue sautéing for a few minutes. Mix in veggies and niblets and cook on medium heat for a few minutes. Add oregano, cumin, jalapenos and mix through. Add tomatoes with juice, chicken broth, lemon juice, all beans, salt & pepper. Bring heat down to simmer for 45 minutes. Add cilantro and adjust flavors to your taste. Simmer 15 minutes more. Serve with the sides. S-mokin’!