This recipe is really easy to pull together either for a quick dinner or to portion out for lunches during the week (like I did). It's fairly spicy, so feel free to eliminate the jalapeno or reduce the chili powder or chipotles if you like. Or just serve it with lots of sour cream. :) I vaguely followed this recipe from Martha Stewart when making the chili, but I decided on ground chicken since ground meat says "chili" to me more than cubes of chicken and made various other substitutions based on what I had in the fridge/pantry.
Spicy Chicken Chili
1 tsp olive oil
1/2 white onion, diced
1/2 bell pepper, diced
2 T chili powder
1 jalapeno, halved
1 pound ground chicken
2 chipotles in adobo, minced
2 cups canned diced tomatoes (and their juice)
1 can black beans, drained and rinsed
Heat the oil in a non-stick saucepan, and then add the onion and pepper. Saute until softened, and then add the chili powder and jalapeno. Saute for a minute or so, and then add the chicken. Saute, stirring often to break up the meat, until it is cooked through. Add the chipotles, tomatoes, and black beans. Bring to a boil, and simmer for about 10 minutes (or longer). Remove the jalapeno halves before serving.