This is another quick batch of food that makes a bunch and a lot of leftovers. I vary the vegetables based on what I find available. I have been accused of calling this a chili when it’s closer to a stew by some haters. Should make 6-8 servings.
Ingredients:
- Olive Oil
- 3 diced onions (around 1 1/2 cups)
- 1 package of sliced mushrooms (around 2 cups)
- 1 diced green pepper
- 1 diced pepper of another colour
- 3 diced carrots (around 1 cup)
- 4 cloves minced garlic (or half a bulb)
- 3 boneless chicken breasts, diced
- corn starch to dust chicken (about 1/3 cup)
- can of tomato sauce (around 2 cups)
- 1 can of chick peas, drained
- 1 cup of chicken broth (or stock)
- basil (2 teaspoons-ish)
- chili powder (1 tablespoon-ish)
- oregano (2 teaspoon-ish)
- chili flakes if available, and maybe a bit of hot sauce or something for some extra heat
Directions:
- In a decent-sized saucepan, heat oil over medium heat. Cook onions until lightly browned (about 5 mins).
- Stir in mushrooms, peppers, carrots and garlic and cook until vegetables are softened and mushrooms start to brown (about 10 mins).
- Dust chicken with cornstarch and add to pot. Cook until chicken browns, stirring constantly (about 5 mins).
- Add remaining ingredients and bring to a boil. Reduce to a simmer and cover, cooking for 20 mins.