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Chicken Bell Pepper Chilli

  • 4 tsp olive oil

  • 1 red, 1 yellow, and 1 green bell pepper, seeded and chopped

  • 1 red onion, chopped

  • 3/4 lb ground chicken

  • 1tbsp all purpose flour

  • 1tbsp chili powder

  • 1tbsp ground cumin

  • 1tsp unsweetened cocoa powder

  • 1/8 tsp cayenne pepper

  • 3-141/2 oz cans crushed tomatoes

  • 2 tbsp balsamic vinegar

  • 3/4 cup canned chickpeas, rinsed and drained

Heat oil, sauté the peppers and onion until softened, about 5 minutes. 
Add chicken, cook, breaking apart until no longer pink, 5-7 minutes.
Sprinkle with the flour, chili powder, cumin, cocoa, and cayenne. 
Cook, stirring briskly and constantly for 1 minute. 
Stir in tomatoes and vinegar and bring to a boil. 
Reduce heat and simmer, stirring frequently until thick, 30-40 minutes. 
Stir in chickpeas; simmer until heated through, about 5 minutes.

Serve with toast or crackers and enjoy.