Ingredients and Weight:
- Boneless, skinless chicken breasts - 1 pound
- Onion - 1 medium, chopped
- Green bell pepper - 1 medium, chopped
- Red bell pepper - 1 medium, chopped
- Garlic - 4 cloves, minced
- Chili powder - 2 tablespoons
- Cumin - 1 tablespoon
- Paprika - 1 tablespoon
- Ground black pepper - 1/4 teaspoon
- Salt - to taste
- Kidney beans (canned) - 15 ounces, drained and rinsed
- Black beans (canned) - 15 ounces, drained and rinsed
- Corn (canned or frozen) - 15 ounces, drained
- Chicken broth - 2 cups
- Shredded cheddar cheese - 1 cup, for topping (optional)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet or Dutch oven over medium heat, brown the chicken breasts.
- Remove the chicken from the pan and set aside.
- Add the onion, green bell pepper, and red bell pepper to the pan and sauté until softened.
- Add the garlic and chili powder and cook for 1 minute more.
- Stir in the cumin, paprika, and black pepper.
- Add the chicken broth, kidney beans, black beans, and corn.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Return the chicken to the pan and cook for 5 minutes more.
- Serve hot, topped with shredded cheddar cheese if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 10 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Rich and flavorful
- Easy to prepare
- Suitable for American taste buds
- Can be tailored to different spice levels
User Comments:
- "This chili was so easy to make and tasted amazing!"
- "I love the variety of beans and the perfect amount of spice."
- "This is a great go-to recipe for a quick and satisfying meal."
Special Precautions and Tips:
- If you don't have time to brown the chicken, you can skip that step.
- Use your favorite beans and vegetables to customize the chili to your liking.
- Add a dollop of sour cream or Greek yogurt for a creamy touch.
- Serve with cornbread or tortilla chips for a complete meal.
