INGREDIENTS

2 tbsp cooking oil

1 clove garlic, chopped

1 large onion, diced

1 bell pepper, green; diced

1 bell pepper, red; diced

1 jalapeno pepper, diced

(2) 15 oz can black beans, or kidney beans; drained and rinsed

(2) 15 oz cans tomatoes, diced

1 rotisserie chicken, shredded

(1) 15 oz can corn, drained

2 cups chicken broth, or water

3 tbsp chili powder

2 tbsp cumin

1 tbsp black pepper

1 tomato paste

salt, to taste

INSTRUCTIONS 

1. Add oil to a large pot over medium heat
2. Add garlic, onion, peppers, and jalapeño Sauté for 2–3 min
3. Stir in black beans and tomatoes. Cook 5 minutes
4. Add chicken, corn, broth, chili powder, cumin, black pepper, and tomato paste. Bring to a boil, then reduce to a simmer for 10 minutes, or until fragrant
5. Salt to taste. Divide into bowls and serve

Recipe courtesy of Pulses