Easy Chicken Chili

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  Garlic(240g)
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  Low Sodium Chicken Broth(720g)
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  Canned Diced Tomatoes
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  Beans, Pinto, Canned, Drained
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  Chicken Breast, Grilled(480g)
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  Green Chiles, Canned, Diced
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  Chili powder(15g)
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  Paprika, Smoked(5g)
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  Cumin, Ground(5g)
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  sea salt and freshly-cracked black pepper
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  Toppings: Diced Avocado, Chopped Fresh Cilantro, Diced Green Or Red Onions, Shredded Cheddar Cheese, Sour Cream, And/Or Crumbled Corn Tortilla Chips

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering.
2. 2Add the onion and bell pepper, sauté for 5–7 minutes over medium-high heat, stirring occasionally, until softened and the onion becomes translucent.
3. 3Add the fresh garlic and sauté for 2 minutes over medium-high heat, stirring constantly, until fragrant.
4. 4Pour in the chicken broth, diced tomatoes, pinto beans, cooked chicken breast, green chiles, chili powder, smoked paprika, and ground cumin; stir to combine. Bring to a simmer over medium-high heat, about 3–5 minutes, stirring occasionally.
5. 5Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
6. 6Taste the chili and season with salt and pepper as needed.
7. 7Divide the chili evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.