Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, peeled and diced
  • 1 medium red bell pepper, cored and diced
  • 4 cloves garlic, peeled and minced
  • 3 cups chicken stock
  • 2 (15-oz) can fire-roasted diced tomatoes, with their juices
  • 2 (15-oz) can beans of your choice, rinsed and drained (I used pinto and dark red kidney beans)
  • 2 cups diced or shredded chicken*
  • 1 (4-ounce) can diced green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • sea salt and freshly-cracked black pepper
  • toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips

Instruction

  • Heat oil in a large stockpot over medium-high heat.  Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 2 more minutes, stirring occasionally.
  • Add the chicken stock, diced tomatoes, beans, chicken, diced green chiles, chili powder, smoked paprika and cumin, and stir to combine.  Continue cooking until the chili reaches a simmer.  Then reduce heat to medium-low and continue to simmer (uncovered) for 10 minutes.
  • Taste and season with salt and pepper, as needed.
  • Serve immediately, piled high with all of your favorite toppings.