Three-Pepper Chicken Chilli
- 4 tablespoons vegetable oil
- 2 pounds chicken breast meat, finely diced (freeze breasts for 2 hours for easy dicing)
- 4 tablespoons flour
- 1 cup diced onion
- 1/2 cup diced celery
- 1 cup peeled and diced carrot
- 1 cup peeled and diced turnip
- 1 red pepper, seeds removed and diced
- 1 jalapeno pepper, seeds removed and diced
- 3 cloves garlic, minced
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 cup dry white wine
- 3 tablespoons pomegranate or blackstrap molasses
- 1/2 cup apple cider
- 1 28 ounce tin diced tomatoes
- 1 19 ounce tin white kidney beans, drained and rinsed
- 1/2 cup chicken stock
- 2 bay leaves
- 2 tablespoons white wine vinegar
- Dash ground cinnamon, optional
- Dash ground Szechuan pepper (or ground white pepper)
Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil.
Toss diced chicken in flour and add to pot, searing until lightly browned. Remove chicken from pot and reduce heat to medium.
Add remaining 2 tablespoons of oil, onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes.
Add red pepper, jalapeno and garlic and sauté 1 minute more. Add white wine and molasses and bring to a simmer. Add the chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves.
Cover chili and simmer for about 45 minutes, until vegetables are tender and chicken is cooked through. Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved.
Serve over cooked white or brown rice.