Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup chopped onion ((1/2 small onion))
  • 1 garlic clove (, minced)
  • 1 small red bell pepper (, cored, seeded, and large diced)
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can diced tomatoes
  • 1/2 teaspoon dried basil
  • 1 boneless skinless chicken breast (, cooked and chopped)
  • shredded cheddar cheese (, optional for topping)
  • sour cream (, optional for topping)

Instruction

  • In a medium sized skillet, cook the onions in the olive oil over medium-low heat for 4-5 minutes, until the onions are translucent.
  • Add the garlic and cook for 1 minute more.
  • Add the red bell peppers, chili powder, cumin, and salt. Cook for 1 minute
  • Pour the canned diced tomatoes and dried basil into the pan. Bring to a boil, then reduce heat to low and simmer, uncovered for 15 minutes.
  • Add the cooked, chopped chicken to the pan and simmer, uncovered another 5 minutes.
  • Transfer chicken chili to a bowl and top with shredded cheddar cheese and sour cream, if desired.