Chicken Chili Stew

Name: Chicken Chili Stew
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; shredded cheddar cheese; tortilla chips; sour cream

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.

Print Recipe

Course: Main Course

Ingredients Method

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

Method

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.

Chicken Chili Stew