Chicken Chili

  • 1 package ground chicken
  • 1/2 onion
  • 2 peppers (green, red or yellow/orange)
  • 2 cans diced tomatoes 
  • 2 cans of beans of choice (I used small white beans and red kidney beans)
  • 1 cup water
  • Seasoning: 1 tsp salt, 1/2 tsp pepper, 1 Tb chili powder, 1/2 Tb cumin, 1/2 Tb garlic powder, 1 tsp onion powder, 1/4 tsp oregano. To spice it up, feel free to add cayenne. 
  • 2 Tb olive oil

In a pot on medium-high heat, add chicken and sauté for three minutes while breaking up the meat and mixing regularly. Next, adjust heat to medium and add diced pepper and onion and cook for another three minutes. Then add seasoning and mix.

Add tomatoes, then beans (drained), and the water. Trick: coat each tomato can with water to ensure all contents are removed and go into the chili. Cover and allow it to come to a boil. Then, adjust heat to low and let it simmer for one hour. Taste it after about 45 minutes to taste it for seasoning purposes.

Mine was perfect, but adjust to your liking. Serve with toppings of choice and enjoy! I did green onion, cheese and some corn chips

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