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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a hearty, flavorful twist on the everyday chili. Perfect for the non-red meat eater. Serve it with a little sour cream and some cornbread muffins for a great, quick dinner. Ingredients:
1 lb. chopped boneless chicken breast |
1 tablespoon extra-virgin olive oil |
2 14 oz. cans diced tomatoes (with green chilies to make it spicier) |
2 14oz. cans red kidney beans, only one can drained |
1 14oz. can whole kernel corn, drained |
1 packet mild or hot chili seasoning |
2 tablespoons chili powder, to taste |
2-3 teaspoons cumin, to taste |
1 teaspoon cinnamon |
salt and pepper |
Directions:
1. Heat a large saucepan over medium heat, add olive oil.
2. Chop the chicken into bite-size pieces and add to the saucepan.
3. Brown the chicken till done, about 10-12 minutes.
4. Add all canned ingredients, then all the spices. Stir well.
5. Bring to a boil, then reduce heat and simmer 20-30 minutes, stirring occasionally.
6. Add salt and pepper to taste.
7. Serve with sour cream, cheese, chives or anything you would put on chili.
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