Ingredients:
1 Tbsp. olive oil
2 medium onions, chopped
1 medium red bell pepper, chopped
2¼ cups raw cubed chicken breast (about 12 oz.)
4 cloves garlic, chopped
4 cups low-sodium organic chicken broth
2 cans (15-oz. each) cannellini beans, drained, rinsed
1½ tsp. ground cumin
1 tsp. chili powder
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 (4-oz.) can roasted green chiles
Coarsely chopped cilantro (for garnish; optional)
Preparation:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onions and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chicken; cook, stirring frequently, for 4 to 6 minutes, or until no longer pink.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add broth, beans, cumin, chili powder, salt, pepper, and chiles. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 20 to 25 minutes.
6. Divide chili into 6 serving bowls; garnish with cilantro if desired.
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