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.
- 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
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.