More leftover barbecued chicken from the holiday weekend inspired me to make this chili. That, and the upcoming recipe contest, with of course, Penzey spices. I love when I get to make a dish using LOTS of spices!
chicken breast meat, from two breasts (rotisserie chicken works well or leftovers!!)
1 onion, diced
1/2 red bell pepper, diced
1 8 oz package of whole mushrooms, quartered
2 10 oz cans of diced tomatoes with green chilis
1 t ancho chili powder
1 t chili powder
1 t cayenne pepper
1/2 t dried oregano
1 t salt
1 T corn starch in 2 T water
Saute all the vegetables for five minutes. Add the chicken and continue to cook for five more minutes. Pour in the tomatoes and all the spices, cover and cook for 10 minutes. Remove the cover, add the corn starch and stir in for another 2-3 minutes.