Chicken Taco Chili

  • olive oil, for sauteing
  • 1/2 cup red bell pepper, diced
  • 1 cup yellow onion, diced
  • 4 cloves garlic, minced
  • coarse salt and fresh black pepper
  • 1 pound chicken cutlets, cut into bite size strips
  • 2 teaspoons chile powder
  • 1 teaspoon oregano, crushed between fingertips
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 (14 ounce) can petite diced tomatoes
  • 1 (14 ounce) can pinto beans with juices
  • your choice of fixin's like:
  • sour cream
  • shredded cheddar
  • avocado/guacamole
  • shredded lettuce
  • tortilla chips

  1. In a large heavy duty saucepan heat 2 tablespoons oil over medium-low heat; add pepper and onion cook until tender about 5 minutes. Add garlic and season with salt and pepper; cook until fragrant.
  2. Season the raw chicken pieces with salt and pepper. Turn heat up to medium high and if the pan is dry add another tablespoon of oil along with the chicken. Cook, stirring often until chicken is browned on all sides. Add all the spices and mix well.
  3. Add the tomatoes, beans and 1/3 cup bottled water. Bring to a simmer and cook 30 minutes with the lid off. Taste and reseason as needed.
  4. Serve with your favorite taco fixin's.

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