Chicken and Two-Bean Chili

Ingredients

• 1 lb chicken breast, cubed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes, with juice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat a large pot over medium-high heat. Add the chicken and cook until lightly browned, about 4-5 minutes.
2. Add the onion, bell pepper, garlic, and jalapeño and cook until the vegetables are softened, about 4 minutes.
3. Add the beans, tomatoes, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
4. Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Serve warm with your favorite toppings.

Interesting Facts

• Chili is a great way to use up leftover chicken. Just substitute cooked, shredded chicken for the uncooked cubed chicken.
• This chili freezes well, so you can make a big batch and freeze the leftovers for an easy meal later.
• This dish is perfect for a crowd. Just double or triple the recipe and serve it with a variety of toppings.