Chicken and Black Bean Skillet Chili
2 cup cooked or no salt added black beans
1 pound of boneless skinless chicken breast, cut into chunks
1 bell pepper, diced
1 onion, diced
1 clove garlic, minced
1 jalapeño, seeds and white rib removed, diced
2 tablespoons no salt added tomato paste
1/2 cup vegetable stock
1 1/2 tablespoons no salt added chili powder
1 teaspoon ground cumin
1 teaspoon low sodium prepared mustard
1 teaspoon dried oregano
1/2 cup scallions, chopped
2 cup diced tomato
Fresh ground black pepper to taste
1. In a large skillet over medium high heat, sprayed with cooking spray, sauté chicken until golden brown and crispy. Set aside.
2. In the same large skillet, sauté the onion, bell pepper, garlic, and jalapeno, until soft about 5 minutes.
3. Add chicken and the rest of the ingredients and simmer for 30 minutes, adding additional stock as needed for desired consistency.