Chicken and Black Bean Chili

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 1 medium bell pepper
• 14½ oz canned diced tomatoes
• 2 can canned black beans
• 2 cup chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup corn (optional)
• ½ cup shredded cheddar cheese (optional)
• ½ cup sour cream (optional)
• ¼ cup fresh cilantro (optional)

Steps

1. Dice chicken breasts into 1-inch pieces. Chop onion and bell pepper. Mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper; cook for 1 minute more until fragrant.
4. Return chicken to the pot. Stir in diced tomatoes (undrained), rinsed and drained black beans, and chicken broth. Bring to a simmer.
5. Reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and chili has thickened slightly. Stir in corn if using.
6. Serve hot, garnished with shredded cheese, sour cream, and fresh cilantro if desired.