Cinnamon Chicken Chili

Cinnamon Chicken Chili by

Sarah Elizabeth

Media

Shopping List

  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1⁄4 tsp cinnamon
  • 1 lb chicken breasts, cubed
  • 1 tblsp canola oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 14-oz cans stewed tomatoes, mexican recipe
  • 1⁄2 cup salsa
  • 3⁄4 cup raisins
  • 1 14-oz can drained red kidney beans
  • cilantro, sour cream, and/or cheddar for garnish

 

Instructions

  1. Combine cumin, chili powder, salt and cinnamon.
  2. Coat chicken cubes with your dry spice mixture.
  3. Heat canola oil in a large soup pot over medium heat.
  4. Add onion and cook for about 5 minutes.
  5. Add seasoned chicken cubes and minced garlic to the pot, and cook for about 3-5 minutes, stirring occasionally.
  6. Stir in tomatoes, salsa, and raisins, then bring to a simmer. Cover the pot and simmer for 10 minutes.
  7. Stir in the can of drained beans.
  8. Cover the pot and simmer for 5 minutes.
Serve hot with desired toppings!