Fast Chicken Chili

Name: Fast Chicken Chili
Ingredients: 1 tbsp. vegetable oil; 1 medium onion; 1 large yellow or red bell pepper; 3 clove garlic; 1 tbsp. chili powder; 1 tsp. ground cumin; 1 can crushed tomatoes; kidney beans; 1 can black beans; 1 package cooked smoked chicken breast; 2 tbsp. pickled jalapeno peppers; 1/2 c. reduced-sodium chicken broth; 4 large store-bought corn muffins; 2 tbsp. fresh cilantro

14 ingredients

6 steps

Ingredients

1 tbsp. vegetable oil
1 medium onion
1 large yellow or red bell pepper
3 clove garlic
1 tbsp. chili powder
1 tsp. ground cumin
1 can crushed tomatoes
kidney beans
1 can black beans
1 package cooked smoked chicken breast
2 tbsp. pickled jalapeno peppers
1/2 c. reduced-sodium chicken broth
4 large store-bought corn muffins
2 tbsp. fresh cilantro

Directions

1

In 5-quart Dutch oven over medium-high heat, heat oil; add onion, bell pepper, and garlic; cook 2 to 3 minutes, stirring frequently until vegetables are softened.
2

Stir in chili powder and cumin; cook 1 to 2 minutes, stirring to coat thoroughly with spices.
3

Add tomatoes, white and black beans, chicken, pickled jalapenos, and chicken broth if necessary for moistness.
4

Cook, covered, about 10 minutes until mixture is heated through and flavors are blended, uncovering occasionally to stir.
5

Split warmed corn muffins, if using, in half; spoon chili over to serve.
6

Sprinkle with chopped cilantro, if desired.