Ingredients and Weight:
- 2 boneless, skinless chicken breasts (1 pound)
- 1 onion, chopped (1/2 cup)
- 2 green bell peppers, chopped (1 cup)
- 2 cloves garlic, minced (1 tablespoon)
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken into bite-sized pieces.
- Heat a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
- Add the onion, green bell peppers, and garlic to the pot. Cook for 5 minutes, or until the vegetables have softened.
- Stir in the tomato sauce, diced tomatoes, corn, black beans, pinto beans, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the chili has thickened and the chicken is cooked through.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Protein: 30g
- Fiber: 15g
Dish Characteristics:
- Savory and flavorful
- Hearty and filling
- Customizable with various toppings (e.g., sour cream, shredded cheese, onions)
User Comments:
- "This chili was easy to make and packed with flavor!"
- "I love the combination of beans, vegetables, and chicken."
- "Perfect for a quick and comforting meal."
Special Precautions and Tips:
- For a spicier chili, add additional chili powder or cayenne pepper to taste.
- Serve with warm tortillas or cornbread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
