Ingredients
4 cloves garlic, crushed and minced
2 to 4 boneless skinless chicken breasts, cubed
2 to 3 cups onion, chopped
2 to 4 green and/or red bell peppers (capsicums), chopped
4 large carrots, chopped
1 to 2 cups of mushrooms, thickly sliced
2 to 4 Tbsp vegetable, olive, or canola oil
Worcestershire sauce, to taste
Cayenne pepper sauce (such as Tabasco or similar) to taste
2 cans (14.5oz) black beans, undrained.
Lots of: Oregano, paprika, cumin, red pepper flakes, chili powder, parsley flakes (or fresh parsley)
Less of: ground black pepper, salt, cayenne pepper, turmeric
Vegetable or Tomato juice (optional) [V8 Spicy would make a good choice.]
3 to 4 Tbsp Parmesan cheese.
Preparation
Sauté chicken in half of the oil, with garlic and some of the onions and bell peppers, together with Worcestershire sauce, Cayenne sauce, paprika, salt and pepper, and put aside. Sauté all the vegetables in the remaining oil, starting with the carrots and ending with the mushrooms. Do most of your seasoning (to taste) here, but save some cumin and chili powder for when the beans are added. Don’t add too much Cayenne pepper right away. Combine vegetables, chicken and beans in a large pot. (If you insist on draining the beans, you will have to make up for the lack of liquid and taste some other way – it’s up to you.) Adjust seasoning to taste, and allow to simmer for a while (but keep the vegetables on the crisp side). Add a little vegetable or tomato juice to make the chili thinner if necessary. Lastly, add the secret ingredient: Parmesan cheese! Sample and enjoy!
