Chicken And Bean Chili

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 chicken breasts
• 2 lemons, juice of
• 2 tablespoons canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 3 tablespoons flour
• 3 tablespoons canola oil
• 3 garlic cloves, minced
• 1 small sweet onion, finely chopped
• 1 anaheim chili, seeded and finely diced
• 1 jalapeno pepper, seeded and finely diced
• 1/4 cup carrot, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can petite diced tomatoes
• 2 (15 ounce) cans beans, drained and rinsed
• 1 cup low-sodium low-fat chicken broth
• 1/2 cup water
• 1 tablespoon chili powder
• 1/4 teaspoon cumin powder
• 1 1/2 chipotle chiles in adobo, minced
• 1 cup frozen sweet corn
• salt and pepper
• sour cream
• shredded cheese
• scallion
• tortilla chips

Recipe

• 1 for the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
• 2 add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
• 3 grill chicken until cooked through. (you could use a fry pan or broiler if you wish).
• 4 when cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
• 5 toss chicken cubes with flour and set aside.
• 6 for the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. cook for 10 minutes or until vegetables are translucent.
• 7 add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. let simmer for 10 minutes.
• 8 add flour coated chicken to pot along with the water (add extra later on if its too thick). cook 5 minutes or until raw flour taste is gone.
• 9 remove from heat and add corn.
• 10 serve and enjoy!