I’m going to say it again – Soup is one of my absolute favorite meals. This chili recipe can be eaten right away, but letting it simmer four a couple hours really increases the flavor. I’ll warn you, this recipe is spicy. Which is what makes it perfect for a chilly fall or winter evening. But if you are sensitive to spice, reduce or don’t use the jalapeños, red pepper flakes, or cayenne pepper. This makes a pretty big batch and can be stored in the freezer for up to a few months (in air tight containers) for a quick protein-packed meal.
Servings: 16
Total Time: 1-4 hours
Prep Time: 15 minutes
Cooking Time: 1-4 hours
Ingredients
4 chicken breasts
9 medium-large tomatoes, cut into 1/2″ chunks
1 red bell pepper, cut into 1/4″ dice
2-4 sweet peppers, cut into 1/4″ dice
1-2 jalapeño peppers, minced
2 cans (15 oz each) black beans
1 can (15 oz) kidney beans (can use black beans, if desired)
1 can (15 oz) tomato sauce
4 tsp chili powder, separated
1 tsp red pepper flakes
1/4 tsp ground cayenne pepper
2 tsp cumin
4 tsp olive oil, separated
salt
pepper
optional toppings – shredded cheddar cheese, sour cream, oyster crackers (or goldfish crackers!), chives, onions, etc.
Preparation
- Start chopping the veggies, beginning with the peppers. Stem, seed, remove ribs, and cut red bell pepper and sweet peppers into 1/4″ dice. Begin coring tomatoes and cutting into 1/4″ dice.
- In a large pot, heat 2 tsp olive oil over medium high heat. Add peppers, 1/4 tsp. salt and a pinch of black pepper.
- Stir occasionally until peppers are softened, 3-5 minutes.
- While peppers are cooking, finish coring and cutting tomatoes. Add tomatoes to pot and stir.
- Add 2 tsp chili powder, red pepper flakes, cayenne pepper, and cumin to pot. Stir.
- While tomatoes are cooking, prepare and cook chicken breasts.
- Pat chicken breasts dry and place in large bowl. Add 1 tsp olive oil, 2 tsp chili powder, and 1/4 tsp salt. Toss to coat chicken in spices.
- Heat 1 tsp olive oil in medium-large pan. Add chicken and cook 3-5 minutes per side.
- While chicken cooks, add beans (including juices) and tomato sauce to pot. Stir well.
- After chicken finishes cooking, remove from heat and place in large bowl. Using two forks, shred chicken and add to pot. Stir well.
- Bring to soft boil and simmer 20 minutes. Taste and add salt and pepper to taste. If it’s too spicy, add water 1 cup at a time.
- Simmer an additional 20 minutes. Taste again and adjust seasoning/water content if necessary.
- If you have time, simmer for another few hours, stirring occasionally to prevent bottom from burning.
- Store in the refrigerator for up to two weeks or in the freezer in airtight containers for a few months (label your containers with the contents and date!)
Nutrition Facts
(without Toppings)
Calories: 152
Fat (g): 2
Carbs (g): 20
Sugar (g): 6
Protein (g): 14
Cholesterol (mg): 22
Sodium (mg): 355
Potassium (mg): 645
Fiber(g): 5
Vitamin A (%): 53
Vitamin C (%): 130
Calcium (%): 5
Iron (%): 15
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.