3 pounds of chicken breasts, cubed
Extra virgin olive oil
1 onion, diced
1 jalapeno, seeded, and minced
3 sweet potatoes, peeled and cubed
2 plum tomatoes, diced
2 8 oz cans of green chilies
1 15 oz can of fire roasted tomatoes
2 cans of your preferred beans, I used cannellini & pinto
3-4 cups of low sodium chicken broth
Chives, as garnish
4 bell peppers, steamed and used as bowl, totally optional!
Salt and pepper, to taste
Serving size- 6
- Start by seasoning your cubed chicken breasts with 1 tablespoon of chili powder, paprika cumin, salt, and pepper and 1/2 teaspoon of paprika. Then, take out a large pot and add 1 tablespoon or so of olive oil. Brown the chicken for a couple minutes and then remove from the pan (you'll finish cooking the chicken in the chili). In the same pan you browned your chicken, add in the onion and jalapeno and saute for 3-4 minutes until softened. Season with salt. Then, add in the potatoes, plum tomatoes, green chilies, canned tomatoes, and your two cans of beans. Stir and season with 1 teaspoon of chili powder, paprika and cumin again. Add a little more salt and pepper. Toss and cook for about few minutes. Then, add the chicken back in, plus 3-4 cups of low sodium chicken broth. Bring this mixture up to a boil, then down to a simmer, cover and cook for about 45 minutes to an hour. It'll thicken up nicely, but if you want it to be thicker, add 1 tablespoon of cornstarch+ 1 tablespoon of water to a bowl and whisk. Add this mixure into the pot and bring it up to a boil. It'll thicken shortly after.
- To serve, I steamed 4 bell peppers in water and salt and used them as bowls! Garnish with chives and enjoy. P.S. Halfway through, I cut up the bell peppers and ate it all together in a bowl.