Chicken Chili

Chicken Chili

• 1 onion, diced
• 2 to 3 tablespoons extra virgin olive oil
• meat from 1/2 to 1 whole cooked chicken
• 8 cups cooked beans (such as pinto or kidney, or both)
• 1 28-ounce can diced tomatoes
• 1 6-ounce can tomato paste
• 4 cups water
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 teaspoon thyme
• 1 teaspoon oregano
• pinch of cayenne pepper, or as much as desired
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper

optional:

• 1 can light coconut milk, unsweetened
• 1/4 cup nutritional yeast
• sliced olives

Saute the onions in olive oil over medium heat in a large stockpot. Add chicken chunks, beans, and diced tomatoes. Whisk tomato paste and water together in a 4-cup measuring glass. Add to pot. Add all spices. Let all ingredients simmer for 20 to 30 minutes. Add coconut milk, nutritional yeast and/or olives 5 minutes before serving, if using.

© Copyright 2008 by Wardeh Harmon.