One of my favorite lunches during the fall!!
Chicken Chili!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeño pepper, seeded and diced (optional, for extra heat)
- 1 pound boneless, skinless chicken breasts, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño (if using). Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the diced chicken to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside.
- Stir in the chili powder, cumin, paprika, and dried oregano. Cook for another minute until the spices are fragrant.
- Add the diced tomatoes (with their juices), black beans, kidney beans, and chicken broth to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded together.
- Taste the chili and season with salt and pepper as needed.
- Serve the chicken chili hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or sliced green onions.
Enjoy your delicious homemade chicken chili! Let me know if you have any questions or if there’s anything else I can help you with.
Source: Allrecipes.Com
Source : Allrecipes.com
