2 T. vegetable oil
3 chicken breasts
½ large sweet onion, chopped
1 red bell pepper, chopped
Salt and pepper to taste
2 tsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder
1 (7 oz.) can salsa
1 (15.5 oz.) can Navy beans, drained
1 (15.5 oz.) can Red Kidney beans, undrained
1 (11 oz.) can white shoepeg corn, drained
¼ c. flour
¼ c. half and half
16 fl. oz organic chicken broth
2 T. sour cream
Chopped green onions to top
Cheddar cheese to top
Dice the chicken into 1" cubes. Chop the inion and red bell pepper into small pieces. Mix the chili powder, cumin, garlic powder and onion powder in a small bowl.
In a large French oven or soup pot, heat the vegetable oil on medium high heat. When the oil is hot, add chicken to the pot and stir immediately so it won't stick. Season liberally with salt and pepper. Allow the chicken to brown.
When there are nice caramelization marks on the chicken pieces, add the spice mix to the chicken and stir to distribute. When the chicken is cooked through, remove to a bowl and set aside.
There should still be some oil and chicken juices in the pan, but if not, add another tablespoon of oil if needed. Add onion and bell pepper to the pan and allow to sweat down to a medium brown on the onions, (when they're translucent and beginning to caramelize as well.) The red pepper should also have a little browning on it.
Add the chicken back to the pan. Add the flour and stir to evenly coat all the ingredients. Add the salsa, beans, and corn to the pot. Stir.
Add the half and half and organic chicken broth to the pan and stir. Add sour cream. Lower the heat to a low medium and stir the chili. As the chili heats through, it should begin to thicken. If the chili doesn't thicken as much as you would like, make a cornstarch slurry to thicken further.
Serve with chopped green onions, sour cream and cheddar cheese for topping. Fabulous served over white or brown rice.