In a large pot, add in the olive oil and bring to high heat. Next, add in the garlic, onions, and carrots and sauté for 5 minutes, mixing occasionally.
Next, add in the chicken, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing The Recipe Together:
Continuing on medium heat, add in the remaining ingredients and mix well to incorporate. Bring to a simmer and cook for 30 minutes, mixing occasionally, to ensure the chicken chili stew does not stick to the bottom of the pot.
For a thicker stew, simmer longer until you reach your desired consistency.
To Serve:
Serve this chicken chili stew over white or brown rice.
Notes
For this recipe I am using chicken breasts cut into cubes to make the chicken chili stew. I love to make chili in the fall and winter, especially on a cold football Sunday. I usually use ground beef or ground turkey, but today I went with chicken. I have also used ground pork and veal in the past, so all of those meats would work. You could even use venison if you have access to that. If you do decide to use veal or venison you will need to account for the leanness of the meat. I would add in some more olive oil, butter, or some other form of fat when browning the meat.For the chili seasoning I am going with a light and not too spicy version of chili flavor. Just some chili powder, cumin, and ginger. If you like your chili with more spice, please feel free to add whichever spices. This recipe is really just the base, add to it as you see fit.For the body of the chili this recipe is using cannellini beans, as well as, diced tomatoes and sweet onions. I also recommend you try using red kidney beans, pinto beans, garbanzo beans, and green bell pepper or a hotter variety of pepper.