This chicken chili stew recipe that I will share with you tastes similar to one of my husband’s chili recipes. This one came from Bake At 350.
If you go to their site, you can find other home cooked meals that will probably suit your family’s taste. Head over there to check them out if you have the time. However, for now, if you want a copy of this recipe, you can find the list of ingredients and instructions below. Enjoy!
Our friend over at Bake At 350 has this to say about this tasty chili recipe:
“It’s hearty and flavorful and healthy! (Yes, it is!) The stew is chock full of veggies and lean protein in the form of chicken breast and beans. It might not be beautiful, but it’s delicious!”
Yes! It’s pretty healthy because of all the vegetables there. You won’t feel that guilty upon consuming more than one bowl of this savory goodness.
It’s really tasty too, perfect for a really cold night. You’d want that flavorful dishes for cold weathers!
Ingredients
Bertolli olive oil
6 Tyson boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium white onion, chopped
1 green bell pepper, diced
2-3 cloves garlic, minced
2 (14 oz) cans Great Value stewed tomatoes
1 (15 oz) can Great Value pinto beans, drained
2/3 cup On The Border salsa
1 tsp. McCormick chili powder
1 tsp. McCormick cumin
1/2 tsp. kosher salt
Instructions
Pour about 2 tablespoons (just eyeball it) of olive oil into a large dutch oven and heat on medium-high. Season the chicken with a bit of kosher salt and freshly ground pepper. Add the chicken in 2 batches and cook, turning occasionally until lightly browned. (Do not worry about cooking all the way through, it will finish cooking later). Remove to a plate with a slotted spoon and set aside.
Pour a bit more olive oil to the pan. Add the onion and bell pepper. Stir occasionally and cook until the onion begins to become translucent and the peppers are getting soft.
While this is cooking, open the tomatoes and and chop roughly using kitchen shears right in the can. Set aside.
Add the garlic and cook, stirring, about 30 seconds.
Add the tomatoes, beans, salsa, chili powder, cumin and salt. Bring to a simmer. Add the chicken and any accumulated juices from the plate. Cover, reduce heat and simmer about 20 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can omit or add ingredients based on your preferences. You can also adjust the seasonings depending on how you want your chili to taste.
Thanks again to Bake At 350 for this amazing recipe.
