Chicken and 2-Bean Chili

Sometime last week I roasted a chicken for dinner and shredded the leftover chicken.  I then froze it to use for later recipes.  This recipe is one that is going to benefit from that chicken :)

1 red or green pepper (green pepper looks pretty with all of the red), diced

1 medium-sized sweet onion, diced

3 cloves of garlic, crushed

1/2 envelope of McCormack's chili seasoning mix (less sodium)

1/2 teaspoon of cumin

1 cup of chicken stock

juice of 1/2 lime

1 tablespoon of tomato paste

1 large can of diced tomatoes

1 can black beans (low sodium if possible), rinsed and drained

1 can red kidney beans (low sodium if possible), rinsed and drained 

1 cup shredded chicken, thawed

3/4 cup frozen corn

Saute the onions and peppers in a heavy, dutch oven until soft.  Add the garlic.  When garlic smells delicious, add in seasoning mix and cumin.  Mix well.  Pour in the chicken stock, lime juice, and tomato paste.  Continue to cook until a bit thickened.  Add in the rest of the ingredients and stir well.  Continue to cook uncovered until the tomatoes are well incorporated and the chili is nice and thick (about 30 minutes).

Enjoy!