Chicken Chili with Beans

By Late2Serenity

Ingredients

• 3 Tbs. olive oil
• 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 large yellow onion, chopped
• 1 large red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 jalapeño chili, seeded and minced
• 2 Tbs. chili powder
• 1 can (28 oz.) diced tomatoes, with juices
• 2 cans (each 14 1/2 oz.) pinto beans, drained and rinsed
• Salt and freshly ground pepper, to taste
• 3 Tbs. chopped fresh cilantro

Details

Servings 6
Adapted from williams-sonoma.com

Preparation

Step 1

In a large saucepan over medium-high heat, warm the olive oil. Add the chicken and cook, stirring once or twice, until golden, 5 to 7 minutes total. Using a slotted spoon, transfer the chicken to a plate.

Add the onion, bell pepper, garlic and jalapeño to the pan and sauté, stirring occasionally, until softened, about 5 minutes. Stir in the chili powder and return the chicken and any juices from the plate to the pan. Add the tomatoes and their juices and 1 cup water and bring to a simmer. Cover, reduce the heat to medium-low and simmer, stirring once or twice, until the chicken is opaque throughout and the chili has thickened, about 15 minutes.

Stir in the beans and cook until they are heated through, about 5 minutes. Season with salt and pepper. Ladle the chili into individual bowls, garnish with the cilantro and serve immediately. Serves 6 to 8.