There’s something about eating a nice, hearty bowl of chili that warms us down to our toes. This is a quick and delicious low fat chili recipe that chili lovers will devour. After numerous creative but pretty dissatisfying attempts to make some really SOUL satisfying, gourmet chili over the past few years, I resorted to telling her what I remembered learning to make as a teenager at home.
I would recommend soaking the kidney beans overnight to ensure they are cooked properly. Add onion, garlic, red bell pepper, chili powder, cumin, coriander, oregano, red pepper flake, and cayenne pepper. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
Read the recipe reviews and you’ll see why …

