Tons of spice, corn and bell pepper gives this one-pot chicken chili Southwestern flair. Serve with your favorite hot sauce, tortilla chips and a cold glass of milk.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups cubed sweet potato (1/2-inch)
- 1 medium green bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 15-ounce can low-sodium cannellini beans, rinsed
- 2 cups low sodium chicken broth
- 1 cup frozen corn
- 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup cheese for top
- Sour cream, avocado and/or cilantro for garnish
- Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring until fragrant, 1 minute.
- Add beans and stock (or broth) and bring to a boil. Reduce heat, partially cover and simmer gently for 10 minutes.
- Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.
Served 5: about 1 1/2 cups each.