• 2 lbs chicken breast, cut into 1/2-inch cubes
• 4 cans no-salt added chopped tomatoes
• 2 medium white onions, diced
• 6 cloves of garlic, finely minced
• 2 poblano peppers, diced
• 2 jalapeno peppers, diced
• 2 cans no-salt added black beans, rinsed and well drained
• 4 T olive oil
• Nonstick cooking spray
• 2 T chili powder
• 1/2 t black pepper
• 1/2 T salt
• 1/2 T oregano
Directions: Heat olive oil in a medium stock pot on medium heat. When oil starts shimmering, add chili powder, black pepper, salt, and oregano. Stir constantly for 30 seconds. Add diced onion and cook until translucent (about 5 minutes). Add in minced garlic and cook till fragrant (about 2 minutes). Add in tomatoes and stir to combine. Bring to a boil, cover and simmer for at least 30 minutes.
After 30 minutes, carefully transfer to a blender and pulse gently until pureed and transfer back into stock pot (for thicker chili), or puree with an immersion blender in the stock pot (for a thinner chili).
Heat skillet on medium-high heat. Coat with nonstick cooking spray and add chicken. Brown on each side (about 1 minute), browning in batches if needed. Add chicken to the chili. In the same skillet, saute the poblano and jalapeno peppers until softened (about 3 minutes) and add to the chili. Stir, and slowly bring back to the boil. Cover and simmer for 30 minutes, or until chicken is cooked.
Originally from PRO Pulse March-April 2016