Chicken Chili

If you are allergic to chicken, this recipe can also be done very well with turkey!
It is rather spicy, if you do not want it spicy though, you may want to half the chili powder.
( Just as a comment, I really like it how it is; as does my family who usually aren't fond of overly spicy things)
This recipe is also a great way to use up all that leftover turkey from thanksgiving. ( And trust me, by the time it is done, it doesn't even remotely resemble thanksgiving turkey anymore! =)

Chicken Chili

2 teaspoons olive oil

3 cups chopped onion

¼ cup (garlic free) chili powder

1 ½ tsp. Dried oregano

1 ½ tsp ground cumin

¾ tsp salt

3 cups chicken stock

1 ( 14.5 oz) can diced tomatoes ( not drained)

3 cups diced, cooked chicken (or turkey)


Heat oil in dutch oven over med-high heat. Add onions and saute` 5 minutes.
Add chili powder and next 4 ingredients. Saute` 30 seconds. Add chicken stock, and tomatoes, and bring to a boil. Reduce heat ( med-low) simmer 20-30 minutes. Add chicken and simmer 15 min.

Options:


Ok! For you people *not* allergic to garlic and beans you can also add;

2 garlic cloves, minced ( after you saute`the onions)

and

1 ( 16 oz) can kidney beans, drained (at the same time you add the tomatoes.)

( thanks for the original base of this recipe goes to Patty Wayne)

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For those with garlic allergies here is my garlic free chili powder recipe.
Make SURE when you look for chile pepper that it does not have garlic already in it. ( most of them do) I found that Spice Island has a gound chipoltle chile pepper that does not, and I like it pretty well. =)

Sarah's garlic free chili powder
( only instructions.... put into a bowl and mix together! ) =)

1 ½ tbs paprika

1 ½ tbs ground chipoltle chile peppers

2 tbs cumin

1 ½ tbs oregano

1 tbs salt

2tsp Onion powder