Southwest Chicken Chili

Southwest Chicken Chili

Try this twist on chili with cubed chicken and tons of fresh vegetables. Add your favorite chili toppings to personalize your bowl.

Southwest Chicken Chili

Yield: 8

Serving Size: 1 cup

Southwest Chicken Chili

Ingredients

  • 2 medium yellow onions, peeled and quartered
  • 2 garlic cloves, peeled
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 2 tbsp. extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • ¼ tsp. red pepper flakes
  • 1 tsp. coarse kosher salt
  • ½ tsp. black pepper
  • 28 oz./795 g can whole tomatoes, roughly chopped in Quick Chef® Pro System
  • 15.5 oz./425 g can great northern beans, drained and rinsed
  • 2 tbsp. Southwest Chipotle Seasoning Blend
  • 2 tbsp. cilantro, chopped using the Chop ’N Prep Chef

Instructions

  1. Place onions, garlic and peppers in base of Quick Chef® Pro System. Cover and turn
  2. handle to roughly chop.
  3. Place vegetables in TupperWave® Stack Cooker 3-Qt./3 L Casserole and stir in olive oil.
  4. Place chicken in Colander, stack on Casserole and cover.
  5. Microwave on high 8 minutes or until chicken is no longer pink.
  6. Add chicken to onion and pepper mixture along with red pepper flakes through cilantro.
  7. Cover and microwave on high 8 minutes.
2 medium yellow onions,
peeled and quartered
2 garlic cloves, peeled
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tbsp. extra virgin olive oil
2 boneless, skinless chicken breasts,
cubed
¼ tsp. red pepper flakes
1 tsp. coarse kosher salt
½ tsp. black pepper
28 oz./795 g can whole tomatoes, roughly
chopped in Quick Chef® Pro System
15.5 oz./425 g can great northern beans,
drained and rinsed
2 tbsp. Simple Indulgence
Southwest Chipotle Seasoning Blend
2 tbsp. cilantro, chopped
using the Chop ’N Prep Chef
Place onions, garlic and peppers in base of
Quick Chef® Pro System. Cover and turn
handle to roughly chop. Place vegetables in
TupperWave® Stack Cooker 3-Qt./3 L
Casserole and stir in olive oil. Place chicken
in Colander, stack on Casserole and cover.
Microwave on high 8 minutes or until chicken
is no longer pink. Add chicken to onion and
pepper mixture along with red pepper flakes
through cilantro. Cover and microwave on
high 8 minutes.