Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Heat oil in Dutch oven over medium-high heat; add Onion, garlic and jalapeño pepper; cook 3 to 5 minutes until onion is tender.
  2. Add chicken; cook 4 to 5 minutes, until no longer pink.
  3. Stir in tomato paste, chili powder and cumin; cook 1 minute.
  4. Add tomatoes, beans, chicken broth, pepper and salt. Bring to a boil; reduce heat, cover and simmer over low heat 45 to 55 minutes; stirring occasionally.
  5. Combine rice and corn.
  6. Serve chili over rice and top with cheese, if desired.

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