Colorful Chicken Chili

1# chicken breast meat

½ giant 6oz. purple shallot

1-2T sunflower-coconut oil

1c chopped carrot

1c chopped celery

1 28oz. can diced tomatoes

2 giant cloves of garlic

the rest of the shallot

½ lg. green pepper

1T± tomato paste

1-2t sugar

1t fresh ground garlic salt

1t fresh ground black pepper

1-2t ground cumin

1t chili powder

1 15oz. can corn

1 15oz. can garbanzo beans*

1 15oz. can chili beans

*As this was being assembled, I changed my mind about the black beans and switched to garbanzos.

Cut the chicken into strips then crosswise into bite-size cubes.  Saute' in a 5 quart pot with the shallot and oil, for 5-10 minutes.  Stir in the chopped carrot, celery and tomatoes - with the juice.  Cover and simmer on a low-medium bubble for 10 minutes.  Add the remaining chopped ingredients and spices in the first group.  Simmer covered, stirring occasionally, another 15 minutes.

Drain corn and garbanzos into a colander, then rinse well.  Put the colander on some wadded-up paper towels to drain.  After the 15 minutes of cooking, add the corn, garbanzos and the whole can of chili beans - not drained or rinsed.  Sprinkle on the chopped parsley and bring the pot to a very low bubble.  Cover and simmer again for 10 minutes to be sure everything's heated through.  This will taste good now, but even better the next day.  Serve with sour cream and cheese cubes.  Cornbread, oyster crackers, croutons, or just as it is if you're cutting back on carbs.

Yup, here it is. . .Football and Chili Season once again! 😋 Time to break out The Big Soup Pots!
Be Bold - Be Adventurous! - Happy Cooking Everyone! . . . Lin