Chunky Chili
- 1 pound boneless chicken breasts, cut into 1 inch cubes
- 1 large sweet onion, chopped
- 2 T minced garlic
- 4 t chili powder
- 1 t salt
- 1 t ground cumin
- 1/4 t ground cinnamon
- 2 cans (15 oz) diced tomatoes
- 2 cans (15 oz) pinto beans, drained and rinsed
- 2 cans (15 oz) red beans, drained and rinsed
- 32 oz. chicken broth
- 32 oz. frozen peas and carrots
Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic and cook for 3 or 4 minutes. Add and cook chicken. Drain. Return meat mixture to pot, adding the remaining ingredients. Bring to a boil; simmer 15 minutes.
We serve this with rice or corn bread.
Tags: chicken