Name: Chicken Chili Ole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper (adjust to taste); 1 pound boneless, skinless chicken breasts, diced; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) diced tomatoes; 1 cup chicken broth; Salt and pepper to taste; Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the pepper starts to soften.
Add the ground cumin, chili powder, smoked paprika, oregano, and cayenne pepper to the pot. Stir well to coat the vegetables in the spices and let them cook for 1-2 minutes to release their flavors.
Add the diced chicken to the pot and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-6 minutes.
Pour in the black beans, diced tomatoes (with their juices), and chicken broth. Stir to combine all the ingredients.
Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it gently simmer for 20-25 minutes, stirring occasionally.
Taste the chili and season with salt and pepper as needed. Adjust the cayenne pepper for heat, if desired.
Serve the Chicken Chili Ole hot, garnished with your favorite toppings such as shredded cheese, a dollop of sour cream, chopped cilantro, or sliced green onions. Pair it with warm cornbread or tortilla chips for a complete meal that's sure to please.

Ingredients

Instructions

Nutrition Facts