This recipe is from the back of a golden raisin box.
CHUNKY CHICKEN PICADILLO CHILI
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 pound boneless, skinless chicken breasts, but into 1-inch chunks
1 Tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, minced
2 cans (14-1/2 ounces each) Mexican style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Golden Raisins
1 can (16 ounces) red or black beans, drained
Cilantro, shredded cheddar cheese and sour cream for serving, if desired
Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasoning.
Heat oil in a large saucepan over medium heat.
Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa and raisins. Bring to a simmer.
Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes. Serve in bowls. Top with chopped cilantro, shredded cheddar cheese or sour cream if desired.
Makes 6 servings, about 8 cups of chili.
CHUNKY CHICKEN PICADILLO CHILI
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 pound boneless, skinless chicken breasts, but into 1-inch chunks
1 Tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, minced
2 cans (14-1/2 ounces each) Mexican style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Golden Raisins
1 can (16 ounces) red or black beans, drained
Cilantro, shredded cheddar cheese and sour cream for serving, if desired
Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasoning.
Heat oil in a large saucepan over medium heat.
Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic. Cook 3 minutes, stirring occasionally.
Stir in tomatoes, salsa and raisins. Bring to a simmer.
Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes. Serve in bowls. Top with chopped cilantro, shredded cheddar cheese or sour cream if desired.
Makes 6 servings, about 8 cups of chili.
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