This post contains affiliate links. For more information, visit my disclosure page

We have had so many rainy days this summer some days I feel like making some comfort foods, like chili. I added chicken to my recipe instead of beef to lighten it up a bit. We like spicy chili at our house. I have some real nice hot banana peppers in the garden that will put a nice kick into this chicken chili. You don’t have to add a hot pepper and it is still very tasty.

You’ll need:
2 boneless chicken breasts or canned chicken
3 cans fire roasted organic tomatoes
2 cans beans, I used 1 can black 1 can kidney beans
1 small chopped onion
1 green pepper chopped
1 hot pepper chopped (optional) make sure you use gloves when cutting the peppers.
2 cloves garlic diced
2 tablespoons olive oil
2 tablespoons of chili powder
1/2 teaspoon pepper
dash of salt
In a large pot heat up the olive oil over a medium heat.
Add the cut up chicken breasts, onion, garlic, chopped peppers cook until the chicken is no longer pink and the juices run clear. Stir often.

Add the canned tomatoes, beans, chili powder, pepper, and salt. Mix and bring to a simmering boil. Simmer for at least 30 minutes to blend the flavors. Serve it up in a bowl and enjoy. I like mine over any kind of pasta. How do you like your chili?