Ingredients:

  • 1 lb chicken breast, diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cans (15 oz each) red kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (8 oz) tomato sauce
  • 1 cup chicken broth

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic and the spice blend (chili powder, cumin, smoked paprika). Toast the spices for 60 seconds until fragrant and the oil turns a deep red.
  3. Increase heat slightly and add the diced chicken breast. Stir until the meat is no longer pink on the outside.
  4. Immediately pour in the diced tomatoes, tomato sauce, and chicken broth. Stir well, scraping the bottom of the pot to incorporate any browned bits.
  5. Fold in the drained kidney beans. Bring the mixture to a gentle boil, then reduce heat to low.
  6. Simmer uncovered for 12–15 minutes until the liquid has reduced slightly and the sauce has a thick, velvety consistency.