Spring is near and I was feeling like I needed to get one last chili “fix” in for the winter. This time, I wanted to try something a little different from my usual beef chili. I always have chicken breasts on hand and thought they would be a good substitute. This chili comes together very quickly so it’s a great last-minute dinner idea for busy week nights.
If you want a little more flare to your chili, you can always add some cilantro at the end! I like to serve mine with rice, but it is also good on its own.
Quick Chicken Chili
1 Tbsp canola oil
1/2 cup chopped onion
3 boneless, skinless chicken breast halves, diced into small pieces
1 can (14.5 oz) diced tomatoes (garlic/onion flavor)
1 package (1.25 oz) chili seasoning mix
1 can (15.25 oz) whole kernel golden sweet corn
1 can (15 oz) kidney beans, rinsed and drained
In a medium saucepan, heat canola oil over medium heat. Add onion and sauté for several minutes until translucent. Add chicken, tomatoes, and chili seasoning mix and cook over medium heat until chicken is done. Add corn (undrained) and beans; simmer 10 minutes or until heated through. Serve with shredded cheese or sour cream if desired.
Tips and Thoughts:
To make this recipe even quicker and easier, you could use canned chicken (12.5 oz size) and just add it in after the onions have cooked.
You could also do this chili in the slow cooker. I would start out with 3 whole chicken breasts layered on top of the other ingredients and when done, remove the chicken to shred and then return to the pot.