The day before I go grocery shopping, I do a quick inventory of everything I’ve got in the fridge and pantry for meal ideas. A couple weeks ago I had some peppers and a beautiful tomato that needed to be used up and I had chicken in the freezer, so immediately I thought chicken chili! Here’s my recipe. . .
2 T canola oil
3 baby red peppers (or 1 large), chopped
4 baby yellow peppers (or 2 medium), chopped
1/2 red onion, chopped
1 jalapeno, minced
2 garlic cloves, minced
2 chicken boneless, skinless chicken breast, diced into bite-size pieces
2 T chili powder
1 t onion powder
1 t garlic powder
1/2 t cumin
1 large tomato, diced
3 C low-sodium chicken broth
1 29-oz can pinto beans, drained & rinsed
Mix together all the seasonings and set aside...this is your homemade chili mix.
Heat oil in large pot/skillet over med-high heat. Cook the peppers, onions, & jalapeno until starting to caramelize. Add garlic and cook 1 minute.
Add chicken & homemade chili powder mix, and cook about 5 minutes. Add diced tomato and cook another minute. Add the broth, bring up to a boil and lower to a simmer. Add the beans and allow to cook together for at least 20 minutes.