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Date Night: Netflix and Chili



It’s Fall…in Love Week on “Tamron Hall.” Spice up your date night with Ned and Ariel Fulmer’s Netflix and Chili.


2 (8-ounce) boneless skinless chicken breasts, cut into 2-inch pieces

salt and pepper

3 tablespoons olive oil

1 medium diced onion

1 bell pepper (yellow or red), diced

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 can diced tomatoes (regular or fire-roasted)

2 tablespoons tomato paste

1 cup chicken broth

1 (15-ounce) can kidney beans, drained and rinsed

1 cup frozen corn


½ cup shredded cheddar

1 cup fried tortilla chips

1 avocado, sliced


● Season the chicken generously with salt and pepper.

● Heat a dutch oven or a heavy-bottomed pot over medium heat. Add 2 tablespoons of oil

and the chicken, cooking and tossing until browned and fully cooked, 6 to 7 minutes. Set

aside on a plate.

● To the same pot, add the remaining oil. Add the onion and bell pepper, cooking until the

onion has softened, 4 to 5 minutes.

● While the vegetables are browning, shred the chicken with two forks or clean hands,

then set aside.

● Add the onion and bell pepper, then the chili powder, garlic powder and cumin. Stir well.

● Then add the diced tomatoes, tomato paste, chicken broth, beans, corn, shredded

chicken, and any juices back into the pot.

● Bring chili to a gentle simmer, cooking for 20 minutes to allow the flavors to marry.

● Serve chili in individual bowls topped with cheese, tortilla strips and avocado.


Check out Ned and Ariel’s new cookbook below.

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