Chicken Chilli

Is it a cold day and you're looking for a cozy meal? Look no further!

Ingredients

1. 2 large chicken breasts (diced into 1/2 inch cubes)

2. 27 oz can of chili beans (red beans in mild chili sauce) we used this one

3. 14.5 oz can of diced tomatoes (we used fire roasted)

4. 2 1/2 - 3 cups of Chicken broth

5. Corn (optional)

6. 1 chopped yellow onion

7. 2 cloves of garlic (chopped)

8. 1 red bell pepper (diced)

9. 1 teaspoon chili powder

10. 1 teaspoon ground cumin

11. 1 tsp dried oregano leaves

12. Olive Oil

13. Garlic and onion powder

14. 2 tsp of salt

15. Black Pepper

16. Optional toppings: shredded cheddar, sour cream, cilantro

Instructions

1. Season chicken with S&P, chili, cumin, garlic, and onion powder.

2. In a pot, cook onions and bell peppers in oil over medium-low heat until onions are translucent.

3. Add S&P and garlic. Let sit for 30 seconds.

4. Add chicken to the pot and leave until cooked through (about 10 minutes) with oregano.

5. Add the can of tomatoes and let sit for 5 minutes.

6. Add chili beans, chicken broth and corn (optional). Cover pot and bring to a boil.

7. Cook for 30 minutes until thickened with the lid ajar.

8. Adjust seasonings to taste!

Top chili with shredded cheddar, sour cream, cilantro, chopped fresh onion or whatever tickles your fancy :)

Tasted even better dipping tortilla chips in and getting the additional crunch.

Enjoy! We paired with Krusteaz Gluten Free cornbread and added corn to the cornbread mix for a extra pop!