Easy Tomato Basil Chicken Chili
Simple, hearty, made in one-pot and packed with tender chicken, pinto beans, corn, and flavorful spices simmered in a rich tomato sauce.
Ingredients
- 2 cups shredded cooked chicken
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic chopped
- 1 large red bell pepper
- 30 oz canned whole peeled tomatoes with basil
- 25 oz can tomato sauce
- 2 14 oz cans pinto beans rinsed and drained
- 1 14 oz can corn rinsed and drained
- 2 tsp fresh basil chopped
- 1 tsp dried oregano
- 1 tsp dried cumin powder
- 3 tsp chili powder more or less depending on taste
- Kosher Salt
- Black Pepper
- Optional: red pepper flakes
Instructions
- Add olive oil to a large soup or stock pot and warm over low-medium heat
- Add chopped onion and peppers and cook until just soft, then stir in garlic
- Add chicken, tomatoes, sauce, beans, corn and seasoning and stir together
- Bring to a boil, cover and reduce heat and simmer on medium low for 15-20 minutes
- Remove from stovetop and use a potato masher or fork to gently mashed the whole tomatoes into smaller pieces without mashing the beans.
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