Cali Florida Chili Recipe

• 1 tsp crushed mixed peppercorns, divided
• 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
• 4 c. sliced plum tomatoes
• 1 c. diced sun-dry tomatoes (not in oil)
• 1 c. Zinfandel Or possibly dry red wine Or possibly reduced-sodium chicken broth
• 2 x dry California chilies, minced
• 4 tsp chili pwdr
• 1 x avocado, minced
• 2 Tbsp. sunflower seeds, toasted Salt, to taste
• 6 Tbsp. finely minced fresh purple basil

1. Sprinkle 1/2 tsp.
2. peppercorns in a medium non-stick skillet; add in chicken and saute/fry till pcs are lightly browned.
3. Combine fresh and dry tomatoes, wine, chilies, and chili pwdr in large saucepan; stir in chicken.
4. Heat to boiling; reduce heat and simmer, covered, 6 min.
5. Uncover and simmer till slightly thickened, about 5 min.
6. Stir in avocado, sunflower seeds, and remaining 1/2 tsp.
7. peppercorns.
8. Season to taste with salt.
9. Spoon into bowl; sprinkle with basil.

mixed peppercorns, chicken, tomatoes, tomatoes, zinfandel, california chilies, chili pwdr, avocado, sunflower seeds, purple basil

Taken from cookeatshare.com/recipes/cali-florida-chili-97851 (may not work)