Ingredients
- 8 oz. skinless, boneless chicken breast, cubed
- 1 (15 oz.) can white kidney beans, rinsed and drained
- 1¼ cup reduced-sodium vegetable broth
- ¼ cup chopped onion
- ⅓ cup chopped bell pepper
- ½ jalapeño pepper, seeded and finely chopped
- ¼ tsp. cumin
- ⅛ tsp. pepper
- 1 clove garlic, minced
- 2 Tbsp. chopped tomato (optional)
- 2 Tbsp. sliced green onion (optional)
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Instructions
- Preheat medium skillet over medium-high heat. Spray lightly with cooking spray and brown chicken in hot skillet. Drain off any fat.
- Combine all ingredients except optional tomato and green onions in a heavy-bottomed pot or a slow cooker. If using a pot, simmer on low until chili is thick and bubbling and chicken is cooked through (1-2 hours). If using a slow cooker, cover and cook on LOW (5-6 hours) or on HIGH (3-4 hours).
- Serve hot, garnished with tomato and green onion if desired.