Roasted Red Pepper Chicken Chili
Ingredients:
- 1 lb chicken breast, diced
- 2 red bell peppers, roasted and diced
- 1 can 14 oz diced tomatoes
- 1 can 14 oz black soybeans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado slices, sour cream, chopped cilantro
Instructions:
Turn on the oven and heat it up to 400F 200C
On a baking sheet, put the red bell peppers
Roast them for 20 to 25 minutes, or until they get charred
Take it out of the oven, let it cool down, and then cut it into pieces
Set the olive oil in a big pot over medium-low heat
Put in the diced onion and cook for about 5 minutes, until the onion turns clear
Cut up the chicken breast and add it to the pot
The chicken is done when its no longer pink
The roasted red peppers, black soybeans, chili powder, cumin, salt, and pepper should all be added now
Bring the chili to a low boil, then stir it every now and then for 20 to 25 minutes
Check the seasoning and make changes if needed
If you want, you can serve it hot and top it with shredded cheese, avocado slices, sour cream, and chopped cilantro

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