Chicken Chili Stew
For a different twist on chili, this is a staple that has been in my family for years. Leave out the beans and puree the tomatoes if your kids are picky.
Ingredients
- 6 boneless, skinless chicken breasts cubed
- 1 onion diced
- 1 red pepper diced
- 1 clove garlic minced
- 1 Tablespoon olive oil
- 2 14 oz. cans petite diced tomatoes
- 1 15 oz. can pinto beans drained and rinsed
- ⅔ cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Toppings
- shredded cheddar cheese
- tortilla chips
- sour cream
Instructions
- In a large Dutch oven over medium heat, add the olive oil. Sauté onions and peppers until soft.
- Add the chicken and cook until browned and no longer pink in the middle.
- Add the tomatoes, beans, salsa, chili powder, and cumin.
- Cover and reduce heat to low and cook for 20 minutes. Serve in bowls and add toppings as desired.