Heat 1 tbsp oil In a large ovenproof skillet over medium-high heat. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
Ingredients: 2 (15-oz.) cans white beans, divided 2 tbsp neutral oil 1 medium yellow onion, finely chopped kosher salt freshly ground black pepper 3 cloves garlic, finely chopped 1 tbsp ground cumin 1 tbsp smoked paprika 1 tsp chipotle chili powder 1 (15-oz.) can fire-roasted diced tomatoes with green chiles
Ingredients: 3 tbsp olive oil, divided 4 boneless, skinless chicken breasts kosher salt freshly ground black pepper 2 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 1 tsp crushed red pepper flakes 3/4 cup chicken broth 1/2 cup finely chopped sun-dried tomatoes 1/2 cup heavy cream 1/4 cup finely
Ingredients: 2 pounds lean ground beef 1 onion diced 1 jalapeno seeded and finely diced 4 cloves garlic minced 2½ tablespoons chili powder divided, or to taste 1 teaspoon cumin 1 green bell pepper seeded and diced 1 (14.5 ounce) can crushed tomatoes 1 (19 ounce) can canned red kidney