Southwest Chicken Chili

Try this twist on chili with cubed chicken and tons of fresh vegetables. Add your favorite chili toppings to personalize your bowl.
13 Ingredients
16 min
1
Prep the veggies

Place onions, garlic and peppers in base of Quick Chef® Pro System. Cover and turn handle to roughly chop. Place vegetables in Tupperwave® Stack Cooker 3-Qt./3 L Casserole and stir in olive oil.

2
Cook the chicken

Place chicken in Colander, stack on Casserole and cover. Microwave on high 8 minutes or until chicken is no longer pink.

3
Combine, cook and serve

Add chicken to onion and pepper mixture along with red pepper flakes through cilantro. Cover and microwave on high 8 minutes.

Try this twist on chili with cubed chicken and tons of fresh vegetables. Add your favorite chili toppings to personalize your bowl.
Video Instructions & Ingredients
Ingredients
Yield: 8
Serving Size: 1 cup
2 medium yellow onions, peeled and quartered
2 garlic cloves, peeled
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tbsp. tbsp. extra virgin olive oil
2 boneless, skinless chicken breasts, cubed
1/4 tsp. red pepper flakes
1 tsp. coarse kosher salt
1/2 tsp. black pepper
28 oz./795 g can whole tomatoes, roughly chopped in Quick Chef® Pro System
15.5 oz./425 g can great northern beans, drained and rinsed
2 tbsp. Southwest Chipotle Seasoning Blend
2 tbsp. cilantro, chopped using the Chop ’N Prep® Chef