Red Chicken Chili

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, diced
• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• Fresh cilantro, chopped (for garnish), optional

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and chopped bell peppers to the pot, cooking for an additional 3 minutes until fragrant.
3. Stir in the diced chicken, cooking until browned on all sides, around 5-7 minutes.
4. Add the crushed tomatoes, chicken broth, red kidney beans, and black beans to the pot, stirring to combine.
5. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
6. Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.
7. For a slow cooker version, transfer the ingredients after browning the chicken, and cook on low for 4-6 hours or high for 2-3 hours.
8. Once finished, taste and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition