• Before starting, wash and dry all produce
• Pat chicken dry with paper towels, then carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with 1/2 tsp (1 tsp) garlic salt, 1/2 tbsp (1 tbsp) Mexican Seasoning and pepper.
• Heat a large pot over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min, until golden all over.

• Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.

• Add peppers and remaining Mexican Seasoning to the pot with chicken. Season with salt and pepper.
• Cook for 2-3 min, stirring occasionally, until tender-crisp.

• To the pot, add black beans and their liquid, crushed tomatoes, corn, 1/4 tsp (1/2 tsp) garlic salt and 1/4 cup (1/3 cup) water.
• Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high.
• Once boiling, reduce heat to medium.
• Simmer for 6-8 min, until chili thickens slightly and chicken is cooked through.** 

• When chicken is done, remove from chili and cut or shred into smaller pieces.
• Return chicken to the pot and stir to combine.
• Divide chicken chili between bowls.
• Dollop sour cream over top.

If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.