1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
In a large deep skillet, heat olive oil over medium heat. Add the green peppers, onion, and mushrooms. Cook until veggies soften, about 7 minutes. Add the garlic and cook another minute. Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper. Cook for another 3 minutes. Add the beans and chicken stock. Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.
Season the chicken breasts with salt, pepper, ground cumin, and paprika. Grill on outdoor or indoor grill until cooked through. Cut into bite size pieces and add to the chili after the 25 minutes. Taste and add kosher salt and pepper. Cook together for another 5 minutes. Top with reduced fat shredded cheese and/or sour cream if desired. Enjoy!