Servings: 7
Calories: 220kcal
Equipment
- Large pot
- cutting board
- knife
Ingredients
- 1 tablespoon olive oil
- 1 tsp smoked paprika
- 1 (14.5 oz) can of diced tomatoes, drained
- 3 minced garlic cloves
- 1-quartquart chicken broth
- 2 teaspoons chili powder
- 1 diced bell pepper
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 diced jalapeno pepper
- 2 tsp cumin (optional)
- 1 (4-ounce can of diced green chilies)
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 onion (diced)
Instructions
- Heat olive oil in a large pot over medium heat.
- When the oil is hot, add smoked paprika, diced tomatoes, garlic cloves, and chicken broth to the pot and stir until combined.
- Add chili powder, bell pepper, cubed chicken breasts, salt and black pepper, jalapeno peppers, cumin (if using), diced green chilies, honey, and dried oregano to the pot. Mix well and bring to a simmer.
- Reduce heat and add onion to the chili. Simmer for 25-30 minutes or until chicken is cooked through.
- Garnish with diced onion, cilantro, and a dollop of sour cream.
Video
Notes
-Make sure to adjust the heat level of your chili by adding more or less cumin, jalapenos, and green chilies as desired.
-To make this chili vegetarian, omit the chicken and replace it with cooked quinoa or black beans.
-If you like a little extra heat, add some diced habanero peppers along with the jalapeños.
-This chili also tastes great topped with shredded cheese and crumbled tortilla chips!
-Make sure that all ingredients are organic and free of GMOs.
-This recipe is gluten-free, and dairy-free, and fits into most diets. Pregnant women should consult their doctor before eating this dish.
Nutrition
Calories: 220kcal
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