Chicken and Pinto Bean Chili
Chicken and Pinto Bean Chili is filled with roasted chicken, pinto beans, tomatoes, and spices.
Ingredients
- 2 bone-in, skin-on chicken breasts
- ¼ tsp. each kosher salt, and black pepper, garlic powder, paprika
- 2 tbsp. extra virgin olive oil, divided
- 1 cup chopped onion
- 1 tbsp. minced garlic
- 2 tbsp. chili powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 2 cups cooked pinto beans
- 2 cups canned chopped tomatoes
- 2 cups chicken stock
Instructions
- Begin by cooking the chicken: Preheat the oven to 350 degrees. Place the chicken on a sheet pan and add the salt, pepper, garlic powder, and paprika. Drizzle with one tablespoon of the oil. Bake for 40 minutes or until the chicken is no longer pink inside. When the chicken is done, remove the skin and bones and chop the chicken in bite-sized pieces.
- While the chicken bakes, heat the other tablespoon of oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the rest of the spices and the salt and cook for thirty seconds.
- Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Stir in the chicken and cook it until just warmed through.
Nutrition
Calories: 325kcal
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