Chicken and Green Pepper Chili

Name: Chicken and Green Pepper Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 15 oz Great Northern Beans (15 oz. cans of Great Northern beans, undrained); 3 pieces Carrot (3 large carrots, peeled and chopped); 1 ½ lb Chicken Breast (1 1/2 pounds chicken breasts, cut into bite-size pieces); 4 cup Chicken Stock (4 cups chicken stock); 4 cloves Garlic (4 cloves garlic, minced); 1 piece Green Bell Pepper (1 green pepper, chopped); 2 tsp Cumin Powder (2 teaspoons ground cumin); 2 tbsp Olive Oil (2 tablespoons good quality olive oil); 1 tsp Taco Seasoning (1 teaspoon taco seasoning (Mexican or enchilado seasoning would work too)); 1 piece Yellow Onion (1 large yellow onion, chopped)

55 minAmerican

Servings6

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Gluten Free
Dairy Free

Steps

1Heat oil in Dutch oven over high heat.
2Add onions and carrots, stirring to cook until carrots are fork tender.
3Add the garlic, cumin and taco seasoning stirring to coat veggies.
4Add chicken and cook over med-high heat until pieces are no longer pink on the outside.Stir in green pepper and cook for a few minutes.
5Pour in a little of the chicken stock if you need to keep the chicken from sticking.
6Add the beans and chicken stock.Bring to a boil and then reduce the heat to let it simmer for 20-25 minutes.Note: We like a soupier chili in our house because everyone adds something to their own bowl, like crushed up crackers, sour cream or grated cheese. If you like a thicker chili, you can sprinkle a few tablespoons of flour over the onions and carrots at the same time that you add the seasonings.