Recipe Name: Spicy Chicken Chili
Ingredients:
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust according to desired spiciness)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions
Step-by-Step Guide:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Return the cooked chicken to the pot and add the diced tomatoes (with their juices), kidney beans, black beans, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine all the ingredients.
4. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
5. After 30 minutes, taste the chili and adjust the seasoning if needed. If you prefer a thicker consistency, you can use a potato masher or the back of a spoon to lightly mash some of the beans.
6. Continue to simmer the chili for another 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
7. Serve the spicy chicken chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, and sliced green onions. Enjoy!
Note: This recipe can be easily customized by adding other ingredients like corn, bell peppers, or different types of beans to suit your taste preferences.