Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.
Cook's Notes:
You can use smoked chipotle pepper in place of cayenne, if preferred.
Adjust the spiciness to suit your taste and don't be afraid to sub beans, peppers, and tomatoes for what you have in your kitchen!
Nutrition Facts (per serving)
| 401 | Calories |
| 14g | Fat |
| 40g | Carbs |
| 30g | Protein |
