Ingredients

The following ingredients have 2 Servings
  • 6 ounces bacon (diced)
  • 1 boneless, skinless chicken breasts ((or 2 thin cut breasts))
  • 1/2 jalapeno (seeded & finely diced)
  • 14 ounces petite diced tomatoes (in juice)
  • 14 ounces great northern white beans
  • 8 ounces tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup sour cream
  • Green onion (thinly sliced (for garnish))

Instruction

  • Place a large pot over medium heat. Add diced bacon and cook until crispy, about 8 minutes. Remove bacon to a paper towel-lined plate to drain.
  • Add chicken breasts to the same pot and cook in the bacon grease for 3-4 minutes per side, until no longer pink in the center. Transfer to a cutting board.
  • Add jalapeno to the pot and cook for 1 minute. Add diced tomatoes, beans, tomato sauce, and spices to the pot. Stir to combine. Allow chili to simmer while you dice the chicken.
  • Add chicken and bacon to the pot. (Reserve some of the bacon if you want to garnish your bowls with it.) Stir to combine. Add sour cream and stir until incorporated.
  • Simmer chili for 5-8 minutes until bubbling and slightly thickened. Check seasoning and adjust as needed. (I usually add another 1/2 teaspoon of salt now.)
  • Portion chili into bowls and garnish with green onion. Serve immediately.