Grilled Chicken Chili

Chili is often thought of as slow-cooked winter comfort food, but this quick chicken version is full of freshness. To save time, the chicken is cooked ahead of time (I used a grill but this is a great way to use leftovers or even take some store-bought help with a rotisserie chicken) and then added to a mixture of bell peppers, tomatoes, onions, and spices. I like to keep the chunks of veggies on the large size so that they still hope their shape and remain fresh-tasting. The end result is a healthy chili that’s full white meat chicken and crisp-tender veggies, but still has the iconic chili flavor from the herbs and spices. It’s a dish that’s great on a breezy spring night, and since it’s low in fat you don’t have to feel guilty about adding a little grated cheddar or sour cream on top.


Grilled Chicken Chili:

• Heat 1 tbsp. oil in a small pot and add in 1 1/2 diced onions (reserving remaining 1/2 as a topping at the end).
• Cook onions until soft but not brown, about 10-12 minutes.
• Add in 2 chopped bell peppers,* 1 tsp. chili powder, 1 tsp. ground cumin, 1/4 tsp. red chili flakes, 1/4 tsp. cayenne pepper, and salt.
• Stir to combine and cook for another minute.
• Add in 28 oz. canned peeled tomatoes and juice, crushing each tomato in your hand as you place them in.
• Bring mixture to a boil, then lower to a simmer and cook for 30 minutes.**
• Stir in 2 tbsp. minced cilantro and 1 lb. grilled and chopped boneless, skinless chicken breasts.***
• Simmer for another 20 minutes, then divide into bowls.
• Garnish with raw onion, sour cream, grated cheddar cheese, etc.

Serves two-four

*I like to use contrasting colors, like one red and one yellow.
**If mixture seems a little dry, add in water as necessary. I added in about 3/4 cup.
***Or any comparable cooked, chopped chicken.