Easy Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium white or yellow onion (peeled and diced)
• 1 medium red bell pepper (cored and diced)
• 4 cloves garlic (peeled and minced)
• 3 cups chicken stock
• 2 (15-oz) can fire-roasted diced tomatoes (with their juices)
• 2 (15-oz) can beans of your choice (rinsed and drained (I used pinto and dark red kidney beans))
• 2 cups diced or shredded chicken*
• 1 (4-ounce) can diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• sea salt and freshly-cracked black pepper
• toppings: diced avocado

Steps

1. 1

   Sauté veggies.  Heat oil in a large stockpot over medium-high heat.  Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 2 more minutes, stirring occasionally.

2. 2

   Add remaining ingredients: Add the chicken stock, diced tomatoes, beans, chicken, diced green chiles, chili powder, smoked paprika and cumin, and stir to combine.  Continue cooking until the chili reaches a simmer.  Then reduce heat to medium-low and continue to simmer (uncovered) for 10 minutes.

3. 3

   Season: Taste and season with salt and pepper, as needed.

4. 4

   Serve: Serve immediately, piled high with all of your favorite toppings.