Fire Roasted Tomato Chicken Chili

 

2

teaspoons canola or olive oil

1

large onion, chopped (1 cup)

1

lb boneless skinless chicken thighs, cut into 3/4-inch chunks

2

cloves garlic, finely chopped

1

fresh jalapeño chile, seeded, finely chopped (about 1 tablespoon)

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1

can (19 oz) Progresso® red kidney beans, drained, rinsed

1/4

cup chopped fresh cilantro

1

tablespoon chili powder

1/4

teaspoon salt

3/4

cup water

Shredded reduced-fat sharp Cheddar cheese, if desired

• 1 In 4-quart saucepan, heat oil over medium-high heat. Add onion, chicken, garlic and chile; cook 5 to 7 minutes, stirring frequently, until chicken is light golden brown.
• 2 Add tomatoes, beans, 2 tablespoons of the cilantro, the chili powder, salt and water; heat to boiling. Reduce heat to low; simmer 12 to 15 minutes or until chicken is no longer pink in center and flavors are blended, stirring occasionally.
• 3 To serve, sprinkle with remaining cilantro and cheese.