Fast and Easy Chicken Chili Photo Courtesy of Equal Exchange

Fast and Easy Chicken Chili

Written by  Lisa


2 Tbls olive oil
1 large onion, diced small
1 bell pepper, diced small
1 ½ lbs chicken meat cut into ½ pieces
4 cloves garlic, minced
1 Tbls chili powder
1 Tbls ground cumin
1 tsp oregano
1-2 tsp kosher salt (to taste)
½ tsp black pepper
1 ½ cups green salsa (tomatillo salsa), preferably Frontera Brand
2 14_oz cans pintos or white beans, rinsed
1 14.5_oz can fire roasted tomatoes
with chipotle peppers
1 quart chicken broth
1 tsp mild vinegar, such as white wine
½ cup cilantro


Heat dutch oven or soup pot over medium-high heat. When hot, but not smoking, add oil, onions and peppers. Sauté until lightly golden, about 5-10 minutes. Add chicken and sauté for 5 minutes. Add chili powder, cumin, garlic, oregano, 1 tsp salt, pepper, salsa, beans, tomatoes and broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Add vinegar and stir. Taste and adjust salt if needed. Garnish with cilantro if desired. Serve with corn bread. Serves 6.