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Fire Roasted Tomato Chicken Chili
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Prep Time:
30 minutes
Total Time:
30 minutes
Satisfying chicken chili topped with Cheddar and cilantro.
Ingredients:
  • 2 teaspoons canola or olive oil
  • 1 large onion, chopped (1 cup)
  • 1 lb boneless skinless chicken thighs, cut into 3/4-inch chunks
  • 2 cloves garlic, finely chopped
  • 1 fresh jalapeño chile, seeded, finely chopped (about 1 tablespoon)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chili powder
  • 3/4 cup water
  • Shredded reduced-fat sharp Cheddar cheese, if desired
Instructions:
  • In a 4-quart saucepan, heat oil over medium-high heat until shimmering. Add onion, chicken, garlic, and chile. Cook for 5 to 7 minutes, stirring often, until chicken is lightly golden brown.
  • Combine tomatoes, beans, 2 tablespoons of cilantro, chili powder, salt, and water in a pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until chicken is cooked through and flavors have melded, stirring occasionally.
  • Garnish with the rest of the cilantro and cheese before serving.

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