2 tablespoons vegetable oil
2 medium onions, minced
1 red bell pepper, cut into 1/2 inch pieces
6 medium garlic cloves, minced
1/4 cup chili powder
1 tablespoon of ground cumin
2 teaspoons of ground coriander
1 teaspoon of dried oregano
1/2 teaspoon of red pepper flakes
1/4 teaspoon of cayenne pepper
2 pounds ground chicken
2 (15-ounce) cans of dark red kidney beans, drained and rinsed
1 (28-ounce) can of diced tomatoes
1 (28-ounce) can of tomato puree
Salt to taste and water, as needed
Heat oil in a large Dutch oven over medium heat until simmering.
Add the onions, the bell pepper, the garlic, the chili powder, the cumin, and the coriander, oregano, pepper flakes, cayenne and 1 tea spoon salt and cook (stirring often) until the vegetables are softened (for about 10 minutes).
Increase the heat to medium high.
Stir in half of the chicken, about 1/2 pound at a time, and cook while breaking up any chunks with a wooden spoon until no longer pink (about 6 minutes).
Add beans, tomatoes and tomato puree and bring to a boil.
Cover and simmer over low heat, stirring occasionally, for one hour.
Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.
Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (for about 40 minutes).
If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.
Season with salt to taste.
Serve with shredded cheese and sour cream.