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“This is a delightful, low-calorie, high protein chili.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken into 1-inch cubes, coat with salt and black pepper.
  2. Warm up the olive oil in a large pan and brown the chicken evenly.
  3. When the chicken has browned, add coarsely chopped onion, bell pepper, and garlic.
  4. After the onion, bell pepper, and garlic have reduced by half, add coarsely chopped tomatoes. Allow the tomatoes to reduce and give off their liquid.
  5. Add the entire can of beans (do not drain) and corn (drain off majority of the liquid).
  6. When the beans and corn have incorporated, add the chili powder, cumin, and cayenne pepper. If you want your chili less spicy, reduce or completely remove cayenne.
  7. Allow the chili to come to a boil, reduce heat to simmer, and allow to sit, stirring occasionally, for 30 minutes, or until the corn is tender.

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