Chicken Chili Bean Stew

Warm the soul with a hearty chili soup. Beans, barley and cabbage add texture and interest to this chicken chili dish.

1 sweet onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced

4 boneless chicken thighs, diced
1/8 lb apple smoked bacon, diced
1/4 tsp crushed red pepper flakes, or to taste

Chili spice mix:
1/2 tsp cumin powder
1 tsp cinnamon
1 Tbsp (favorite) chili powder
1 tsp cocoa powder
1 tsp flour

1 can pinto beans with chili sauce
1 can dark red kidney beans, undrained
1 quart chicken broth
1/4 cup pearl barley

1 potato, peeled and diced
1-1/2 cups chopped cabbage

Sauté the onion, carrot and celery in a dash of olive oil in a soup pot.

Cook for about 8-10 minutes until the veggies have softened and developed a sweeter flavor. Add the garlic and cook another 2 minutes. Remove to a bowl.

Add the bacon and chicken to the pot and cook down until the chicken is cooked through and the bacon begins to brown. Remove most of the bacon fat. Stir in the red pepper flakes.

Mix together the chili spice mix and toss in with the bacon mixture and cook 1-2 minutes.

Now add the beans, broth and barley to the soup pot and bring to a gentle boil. Reduce heat, stir and cover the chili. Allow to simmer for about 30-45 minutes, stirring every so often, until barley is cooked through and chili thickens.

Add the potato and cabbage and more water if needed. Cook another 15 minutes or so until the potato is cooked through.

Serves 4-6.

Comments

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