Chicken and red bean chili

Serves : 4

Preparation time : 20 minutes

Cooking Time : 60 minutes

Ingredients

• 1.5 l (6 cups) chicken broth
• 30 ml (2 tablespoons) cumin seeds, ground
• 15 ml (1 tbsp.) coriander seeds, ground
• 45 ml (3 tbsp.) tomato paste
• 3 Québec chicken breasts
• 1 l (4 cups) canned kidney beans, rinsed and drained
• 750 ml (3 cups) tomatoes, crushed
• 5 ml (1 tsp.) chili flakes
• 1 onion, chopped
• 2 garlic cloves, chopped
• 5 ml (1 tsp.) dried oregano
• Salt and pepper to taste

Preparation

1. Place the broth, cumin, coriander, tomato paste and chicken in a saucepan and cook over medium heat for 30 minutes.
2. Remove and shred the chicken with two forks.
3. Return the shredded chicken to the stock, add the beans, crushed tomatoes, chilli, onion, garlic and oregano, and simmer over a low heat for 30 minutes.
4. Serve with rice.