Add some chicken to this chili

These dreary soaked and sodden days make me turn to cozy slippers, snuggling on the couch with a thick blanket and warm comfort food.

Chili has long been a go-to dinner for anyone who craves a hearty but easy home-cooked meal. When many think of making homemade chili, they may get scared off by the thought of hours of prepping ingredients and waiting around for it to slowly simmer on the stove.

However, hearty homemade chili can easily be achieved in as little as 30 minutes. Incorporate healthy add-ins like corn, chicken and bell peppers to liven up this traditional dish.

Chicken Chili

1 Tbsp. olive oil

1 lb of chicken, chopped into half inch cubes

1 1/2 Tbsp. chili powder

2 tsp cumin

2 c. chopped onion

1 medium bell pepper

2 c. chicken broth

1 can cream of chicken soup

2 c. frozen corn

1 can white kidney beans, drained and rinsed

1 can red kidney beans, drained and rinsed

1 can diced tomatoes with juice

1 tsp. salt

1 tsp. pepper

1 bunch green onion

sour cream

shredded cheddar

• Add oil to a dutch oven and warm over medium heat

• Add chicken, cumin, and chili pepper and cook until chicken is done

• Add onion, bell pepper, 1 c. chicken broth and cook until veggies are slightly tender

• Add remaining chicken broth, chicken soup, corn, beans, tomatoes, salt, and pepper.

• Bring to a boil, then reduce heat to low and let simmer for about 20 minutes.

• Serve topped with sour cream, cheddar cheese, and chopped green onion.