1 ½lbbonelessskinless, chicken breast, cut into bite size pieces
1/2cupchopped onionabout ½ of a medium onion
1-16ozcan red kidney beans
In a medium dutch oven or sauce pan, cook chicken pieces in olive oil, until chicken is white. Drain some of the juice from the chicken. Add in onion, tomatoes, kidney beans, tomato sauce, and seasonings. Bring to a boil, and reduce heat. Let simmer for about 30 minutes, allowing chicken to be thoroughly cooked and vegetables to soften.
Serve with shredded cheddar cheese,crackers, corn bread, and/ or a spoonful of sour cream.
You can cook the chicken ahead of time, or in a skillet first, but I make it in one pot to keep things easy.
Make the chili in a heavy bottomed pan or dutch oven. It will distribute the heat more evenly and the bottom won't stick.
This chili is mild in spice. If you like things on the spicy side, feel free to add in a little cayenne pepper.
I used red kidney beans in this recipe, but white or black beans will also work well.