Fast Chicken Chili

• 1 tbsp. vegetable oil
• 1 medium onion
• 1 large yellow or red bell pepper
• 3 clove garlic
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 can crushed tomatoes
• kidney beans
• 1 can black beans
• 1 package cooked smoked chicken breast
• 2 tbsp. pickled jalapeno peppers
• 1/2 c. reduced-sodium chicken broth
• 4 large store-bought corn muffins
• 2 tbsp. fresh cilantro

1. In 5-quart Dutch oven over medium-high heat, heat oil; add onion, bell pepper, and garlic; cook 2 to 3 minutes, stirring frequently until vegetables are softened.
2. Stir in chili powder and cumin; cook 1 to 2 minutes, stirring to coat thoroughly with spices.
3. Add tomatoes, white and black beans, chicken, pickled jalapenos, and chicken broth if necessary for moistness.
4. Cook, covered, about 10 minutes until mixture is heated through and flavors are blended, uncovering occasionally to stir.
5. Split warmed corn muffins, if using, in half; spoon chili over to serve.
6. Sprinkle with chopped cilantro, if desired.

vegetable oil, onion, red bell pepper, clove garlic, chili powder, ground cumin, tomatoes, kidney beans, black beans, chicken, peppers, chicken broth, storebought corn muffins, fresh cilantro

Taken from www.delish.com/recipefinder/fast-chicken-chili-275 (may not work)