Chunky Bean and Chicken Chili

Ingredients:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño pepper, minced (adjust to your spice preference)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon oregano
1 can (14 oz) diced tomatoes
2 cans (15 oz each) mixed beans (e.g., kidney beans, black beans, pinto beans), drained and rinsed
2 cups chicken broth
Salt and pepper to taste
1 cup shredded cheddar cheese (optional, for garnish)
Sour cream or plain Greek yogurt (optional, for garnish)
Fresh cilantro, chopped, for garnish

Instructions:

In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion and cook for a few minutes until it becomes translucent.
Add the minced garlic, diced red and green bell peppers, and jalapeño pepper. Cook for about 5 minutes until the peppers are tender.
Return the cooked chicken to the pot.
Stir in the chili powder, cumin, paprika, and oregano. Cook for 2-3 minutes to allow the spices to become fragrant.
Add the diced tomatoes, mixed beans, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, allowing the flavors to meld and the chili to thicken. Add salt and pepper to taste.
Serve the Chunky Bean and Chicken Chili hot, garnished with shredded cheddar cheese, sour cream or plain Greek yogurt, and chopped cilantro.

This hearty and flavorful chili is a perfect comfort food for a chilly day. Enjoy!

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