Chicken Chili

With winter coming up, it’s time to start making some chili! I love making a large batch and using it for lunches throughout the week or a quick dinner reheat.

Ingredients

1 tablespoon olive oil

1 pound ground chicken

1 medium red onion, chopped

1 medium green bell pepper, chopped

1 can (28 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

2 teaspoons chili powder, or to taste

2 teaspoons paprika

1 teaspoon fine sea salt

1 teaspoon black pepper

1 can (15 ounces) cannellini beans, drained and rinsed

1 can (15 ounces) red kidney beans, drained and rinsed

Directions

1) In a large saucepan, heat olive oil over medium-high heat. Add ground chicken, onion and bell pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes.

2) Stir in diced tomatoes, beans, tomato sauce, chili powder, salt, cayenne, and paprika.

3) Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally.

Makes 6 servings.