This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle and cilantro really complete this chili.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
310 Calories
Recipe Instructions
Step 1
Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
Step 2
Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.
Ingredients
ground black pepper to taste
½ teaspoon ground cayenne pepper
1 (11 ounce) can whole kernel corn, drained
5 cups water
1 bunch fresh cilantro, chopped
1 (15 ounce) can black beans, undrained
1 tablespoon chili powder, or to taste
sea salt to taste
1 (15 ounce) can kidney beans, undrained
1 small yellow onion, diced
2 tablespoons cooking oil
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
