Roasted Red Pepper Chicken Chili Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Place the red peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered.
• STEP 2.Remove the peppers from the oven and let them cool. Once cooled, peel off the skins, remove the seeds, and chop the peppers into small pieces.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent and fragrant.
• STEP 4.Add the chopped roasted red peppers, diced chicken, chili powder, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
• STEP 5.Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
• STEP 6.Add the drained and rinsed beans to the pot and cook for an additional 10 minutes.
• STEP 7.Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and fresh cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier chili, add a diced jalapeno pepper or a pinch of cayenne pepper.
• You can use any type of beans you prefer, such as black beans or kidney beans.
• To save time, you can use pre-roasted red peppers from a jar instead of roasting them yourself.

Storage and Serving

• This chili can be stored in the refrigerator for up to 3 days.
• Reheat the chili on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and fresh cilantro.