Chicken Chili
This one pot quick chicken chili is a hearty and filling meal that's ready to serve in 40 minutes. Made with simple ingredients, it's perfect for an easy weeknight family meal.
Servings: 6 people
Calories: 174kcal
Ingredients
- 1 ½ lb boneless skinless, chicken breast, cut into bite size pieces
- 2 Tablespoons chili powder
- 1/2 cup chopped onion about ½ of a medium onion
- 2 cloves of garlic crushed
- 3 medium tomatoes cubed
- 1-16 oz can red kidney beans
- 1 cup tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 174kcal | Carbohydrates: 8g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 568mg | Potassium: 642mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1507IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg