Heat oil in a large, heavy pot over medium-low heat. Add onion, bell peppers and jalapeno; cook, stirring for 5 minutes. Add the garlic and cook, stirring until vegetables are completely wilted, about 10 minutes.
Combine all of the spices and add them to the vegetables- cook over low heat stirring, to mellow the flavors, about 2 to 3 minutes.
Stir the chicken, chopped tomatoes with their juices, kidney beans and the lemon juice into the pot. Season with salt and pepper. Simmer for 15 minutes.
Serve piping hot over rice in bowls, with garnishes alongside.
Serving
Suggestions
Sour cream, grated cheddar cheese and scallions for garnish.
Originally Submitted
5/9/2009
0 Out of 5 from
0 reviews
You can add this Chicken Chili recipe to your own private DesktopCookbook.