Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 pound ground chicken
- 3 cups chicken stock
- 14 ounces (1 can) kidney beans, drained and rinsed
- 14 ounces (1 can) black beans, drained and rinsed
- 14 ounces (1 can) fire-roasted, diced tomatoes
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sauté diced onion and red bell pepper for about 5 minutes until softened.
- Add minced garlic and spices; sauté for another minute.
- Incorporate ground chicken and cook until browned.
- Pour in chicken stock, kidney beans, black beans, and diced tomatoes.
- Bring to a low boil, then reduce heat and simmer covered for 15 minutes.
- Uncover and simmer for another 15 minutes until thickened.
- Serve in bowls, optionally with toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh vegetables for enhanced flavor.
Adjust spice level to your taste by modifying chili powder.
Allow chili to sit for a few hours for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 20
- Cholesterol: 70