This Chicken ChiliRecipe with juicy chicken, fire roasted tomatoes and hearty beans is the perfect bowl of comfort. It lasts for days, freezes well and is an easy hands-off dinner.
Preheat large Dutch oven or pot on medium-high heat and add oil. Add onion and garlic, saute for 3 minutes. Then add bell pepper and saute for another 3 minutes.
Add chili powder, cumin, smoked paprika, salt, pepper and saute for another 30 seconds, stirring constantly. Add ground chicken and cook for about 5 minutes, stirring and breaking into small pieces with spatula constantly.
Add tomato paste and stir until well combined. Then add red kidney beans, white beans, fire roasted tomatoes, diced green chilies, chicken broth and stir.
Refrigerate ground chicken chili for up to 5 days in an airtight container. Reheat desired amount in small pot by simmering on low heat. Cover and stir occasionally until warmed through.