Southwestern Chili

1. 1

   Cut the chicken into 1-inch cubes, coat with salt and black pepper.

2. 2

   Warm up the olive oil in a large pan and brown the chicken evenly.

3. 3

   When the chicken has browned, add coarsely chopped onion, bell pepper, and garlic.

4. 4

   After the onion, bell pepper, and garlic have reduced by half, add coarsely chopped tomatoes.

5. 5

   Allow the tomatoes to reduce and give off their liquid.

6. 6

   Add the entire can of beans (do not drain) and corn (drain off majority of the liquid).

7. 7

   When the beans and corn have incorporated, add the chili powder, cumin, and cayenne pepper.

8. 8

   If you want your chili less spicy, reduce or completely remove cayenne.

9. 9

   Allow the chili to come to a boil, reduce heat to simmer, and allow to sit, stirring occasionally, for 30 minutes, or until the corn is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.