Ingredients and Weight:
- Boneless, skinless chicken breasts - 1.5 pounds
- Onion - 1 medium, chopped
- Bell pepper - 1 medium, chopped
- Jalapeño pepper - 1 small, seeded and minced (optional)
- Garlic - 2 cloves, minced
- Diced tomatoes (14.5 ounces) - 1 can
- Kidney beans (15 ounces) - 1 can, drained and rinsed
- Corn (15 ounces) - 1 can, drained
- Chicken broth - 2 cups
- Chili powder - 2 tablespoons
- Cumin - 1 teaspoon
- Oregano - 1 teaspoon
- Salt and pepper - to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken breasts with salt and pepper.
- In a large pot or Dutch oven, heat some oil over medium heat.
- Add the chicken breasts and cook until browned on all sides.
- Remove the chicken and set aside.
- Add the onion, bell pepper, jalapeño (if using), and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in the diced tomatoes, kidney beans, corn, chicken broth, chili powder, cumin, and oregano.
- Bring to a simmer and cook for 10 minutes.
- Add the cooked chicken back to the pot and cook for an additional 50 minutes, or until the chili is thickened.
- Serve hot with your desired toppings.
Nutritional Information:
- Calories: 320 per serving
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 30 grams
Dish Characteristics:
- Hearty and satisfying
- Smoky and slightly spicy (optional)
- Well-balanced flavors
- Perfect for a cold night or a casual gathering
User Comments:
- "This is one of the best chili recipes I've ever tasted. The combination of flavors is perfect."
- "I love that this chili is not too spicy, even though I used the jalapeño. It's just the right amount of heat for my taste."
- "I made this for a potluck and it was a huge hit. Everyone loved it!"
Special Precautions and Tips:
- If you don't have jalapeños, you can use a pinch of cayenne pepper instead.
- Be careful not to overcook the chicken, or it will become tough.
- Serve with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
