This is my basic chili recipe. It’s so good. Sometimes I use ground turkey and light and dark kidney beans. Other times, I add a can of sweet corn and stewed tomatoes. In this recipe, I used ground chicken, black beans, and diced tomatoes with garlic and olive oil.  The secret ingredient is Chinese five spice which contains star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. Add just a pinch of this seasoning. Less is more.

Ingredients:

Ground chicken or turkey

1 can of black beans

1 can of kidney beans

1 bottle or can of mushrooms

1 small can of tomato sauce

2 cans of diced tomatoes

1 medium Spanish onion

1 medium green bell pepper

1/2 of a red, yellow, or orange bell pepper

Cilantro

5 to 6 cloves of garlic chopped (not minced)

 

Seasonings: Add to your taste

1 package McCormick Chili Tex Mex seasoning

Fresh ground pepper

Chinese Five Spice Seasoning

Worcestershire sauce

Chicken seasoning

Chicken broth (optional)

Dried oregano, basil, parsley

2 bay leaves

Colby or pepper jack cheese

Directions:

Lately, I’ve been cooking my chili in an oversized Tefal non-stick pan. Everything goes in one pan and I don’t have to worry about it burning. Drizzle a little olive oil in the pan, add the ground chicken, black pepper, and chicken seasoning. Cook until the ground chicken is almost done. Add the garlic, onion, and bell peppers and season with pepper, chicken seasoning, oregano, parsley, basil, bay leaves, and Chinese five spice, stir and let veggies cook down for 5 to 7 minutes.

Next, add the McCormick seasoning, mushrooms, black and kidney beans, diced tomatoes, and tomato sauce. Stir well and let the pot simmer for about 10 minutes.

If the chili is thicker than you want, you can add chicken broth. Mine was perfect, so I drizzled in a tablespoon or two of Worcheshire sauce in the chili, stirred, turned the heat down and let everything meld for 10 minutes. Dinner is served!

I put colby or pepper jack cheese on top and add cilantro…So darn good !!

Stay blessed,

Barbie