Southwest Chicken Chili

Try this twist on chili with cubed chicken and tons of fresh vegetables. Add your favorite chili toppings to personalize your bowl.
13 Ingredients
16 min



Prep the veggies

Place onions, garlic and peppers in base of Quick Chef® Pro System. Cover and turn handle to roughly chop. Place vegetables in TupperWave® Stack Cooker 3-Qt./3 L Casserole and stir in olive oil.


Cook the chicken

Place chicken in Colander, stack on Casserole and cover. Microwave on high 8 minutes or until chicken is no longer pink.


Combine, cook and serve

Add chicken to onion and pepper mixture along with red pepper flakes through cilantro. Cover and microwave on high 8 minutes.




Serving Size:

1 cup
2 medium yellow onions, peeled and quartered
2 garlic cloves, peeled
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tbsp. tbsp. extra virgin olive oil
2 boneless, skinless chicken breasts, cubed
1/4 tsp. red pepper flakes
1 tsp. coarse kosher salt
1/2 tsp. black pepper
28 oz./795 g can whole tomatoes, roughly chopped in Quick Chef® Pro System
15.5 oz./425 g can great northern beans, drained and rinsed
2 tbsp. Southwest Chipotle Seasoning Blend
2 tbsp. cilantro, chopped using the Chop ’N Prep® Chef