Chicken Chili

• 1 whole chicken, or 3 chicken breasts
• chicken broth
• 1 Tbsp. cooking oil
• 1 large yellow onion, chopped
• 2 Tbsp. garlic, chopped
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. curry powder
• 1 tsp. dried oregano
• 1/8 tsp. ground allspice
• hot red pepper flakes to taste (optional)
• 1 1/2 c. chunked fresh mushrooms
• 2 red and green sweet peppers, cut in 1/2 to 1-inch sq.
• 1 (28 oz.) can tomatoes, cut up with juice
• 1 (15 oz.) can kidney beans
• 1 Tbsp. fresh lemon juice
• 4 Tbsp. fresh parsley, chopped
• freshly ground black pepper
• salt to taste
• hot cooked rice
• nonfat plain yogurt
• chopped chives or green onions

1. Cover chicken with water (may add onion and celery to flavor broth) and cook 1 hour or until done, but not overdone.
2. Remove chicken from broth (reserve broth); cool slightly.
3. Discard skin and bones.
4. Cut or tear chicken into 1-inch pieces.
5. Heat oil in large, heavy pot.
6. Add onion and garlic.
7. Cook 3 minutes
8. over low heat.
9. Stir in chili powder, cumin, curry powder, oregano, allspice and pepper flakes.
10. Cook 3 to 5 minutes.
11. If mixture is too dry add 1/2 cup broth.
12. Add sweet peppers and mushrooms. Cook, covered, 8 minutes.
13. Add chicken, tomatoes, kidney beans, 2 cups broth, lemon juice, 2 tablespoons parsley and black pepper. Simmer, uncovered, over low heat for 1/2 hour, stirring occasionally.
14. Add salt to taste and remaining parsley.
15. More chicken broth can be added until you reach the desired consistency.
16. Serve in bowls with a large spoonful of white or brown rice.
17. Garnish with yogurt and chives or green onions, if desired.

chicken, chicken broth, cooking oil, yellow onion, garlic, chili powder, ground cumin, curry powder, oregano, ground allspice, hot red pepper, mushrooms, red, tomatoes, kidney beans, lemon juice, fresh parsley, freshly ground black pepper, salt, rice, yogurt, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161163 (may not work)