My sister, Jammin’ Judy, got this recipe many years ago and she changed it up a bit. I’m not sure of the origin, but it definitely is my favorite chili bean recipe (yep, even over beef!).
In a large, heavy pan add the olive oil and brown the chicken pieces. Set the chicken aside and sauté the onions, garlic, cumin seeds and jalapeno peppers until the onions become transparent. Return the chicken to the pot, add the kidney beans and all of the remaining ingredients. Simmer for 1 hour.
It does not have quite the same flavors as traditional chili, but it is fresh and light and perfect for a large gathering. So chili really shouldn’t be in the title, but we’ll go with it.