Old Fashioned Chicken Chili

Old Fashioned Chicken Chili

NUTRITIONAL HIGHLIGHTS

Using lean ground chicken breast and red/yellow bell peppers make this a healthier and leaner version of traditional chili.

INGREDIENTS

3 boneless, skinless chicken breasts (or 4 cups shredded rotisserie chicken breast)

2 Tbsp olive oil, plus extra for chicken

2 onions, chopped

1 red bell pepper, cored, seeded and diced

1 yellow bell pepper, cored, seeded and diced

3 cloves garlic, minced

1 Tsp cumin

3 Tbsp chili powder

1/4 Tsp red pepper flakes

1 Tsp salt

2 15 oz cans diced tomatoes

2 Tbsp tomato paste

2 cups chicken stock, divided

For topping: chopped onions, grated cheddar, sour cream, avocado

DIRECTIONS

1. Preheat the oven to 350 degrees F.

2. Drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake in prepared oven for 30 minutes, until just cooked. Let cool slightly. Use two forks to shred the chicken.

3. Heat oil over medium-low heat. Add onions and bell peppers and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 more minute.

4. Add shredded chicken to the vegetables then add cumin, chili powder, red pepper flakes and salt. Let cook 1-2 minutes.

5. Add both cans of diced tomatoes, tomato paste and 1 cup of chicken stock to the pot. Bring to a boil. Once boiling add 1 more cup of chicken stock. Stir and simmer, uncovered, for 30 minutes. Top with your favorite toppings, or refrigerate and reheat gently before serving.