1 lb of ground chicken
1 can of roasted diced tomato
1 can black beans
1 can kidney beans
1 can corn
1 large white onion
2 bell peppers
2 cloves of garlic
3 tablespoons of taco seasoning
Equal parts cumin, paprika, chili powder, garlic powder, and onion powder can be used as an alternative
1 tsp Salt
2 tsp Pepper
Tools you need
Dice onion, and bell peppers
Open can of tomato, beans, and corn, and set aside
In an Abbio stockpot, heat up 2 tbsp of olive on low-medium heat.
When oil is warm, add chicken to pot, along with salt, pepper, and taco seasoning.
Sauté chicken until cooked through, breaking apart any chunks that have stuck together.
Remove chicken from the pot, and place in a bowl or on plate.
Add garlic and onion to pot and sauté until the onions are soft and translucent.
Add chicken back into the pot, followed by beans, tomato, and corn. Don't worry about draining the canned goods, the excess liquid will cook off.
Increase the heat of the stove slightly, and bring the chili to simmer.
Cover the chili, lower heat, and let simmer for ~45 minutes, stirring occasionally.
Serve your chili with tortilla strips, cheddar cheese, and a dollop of sour cream.!