The Quick & Easy Mediterranean Diet Cookbook by Rockridge Press

Author:Rockridge Press
Language: eng
Format: epub
Publisher: Callisto Media

Spicy Chicken Chili

SERVES 6

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

This chili is easy to throw together, and it packs quite a punch! Serve it with pita chips.

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 TEASPOON MINCED GARLIC

2 CUPS CHOPPED BONELESS CHICKEN BREAST

1 CUP DICED ONION

2 JALAPEÑO PEPPERS, SEEDED AND MINCED

TWO 15-OUNCE CANS PINTO BEANS, RINSED AND DRAINED

ONE 28-OUNCE CAN FIRE-ROASTED TOMATOES, WITH THEIR JUICE

1 CUP DICED GREEN BELL PEPPER

2 CUPS CHICKEN BROTH

½ TEASPOON CAYENNE PEPPER

SALT AND PEPPER TO TASTE

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic and cook for 1 minute. Add the chicken and onion and cook, stirring, until the chicken is lightly browned, about 3 minutes.

2. Stir in the jalapeño peppers, beans, tomatoes, green pepper, and chicken broth and bring to a simmer.

3. Reduce the heat and simmer, covered, for 15 minutes or until the chicken is cooked through and the peppers are tender. Add cayenne pepper, season with salt and pepper, and serve.

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