Real Recipes From Real Home Cooks ®

two can chicken chili

★★★★★ 1
a recipe by
Kelsey Ayala
Green Valley, AZ

This recipe came about out of desperation. I had not gone to the store for groceries so had to quickly make do with what I found in the freezer and dry goods cupboard. It turned out exceptionally well, and I have made it over and over again for a quick fast yummy dinner. Since we also like things a little spicy, sometimes I add a small can chopped green chiles. I usually serve some corn bread on the side with this as well * Note - first time I made this I used canned pinto beans and added about 1 Tbsp chili powder- but found I like the canned chili beans as it is all together in one can)

★★★★★ 1
serves 2
prep time 15 Min
cook time 30 Min

Ingredients For two can chicken chili

  • 2 md
    chicken breast halves, skinless and boneless
  • 1/2 c
    chopped red onion
  • 1 can
    stewed tomatoes, mexican (such as ro-tel medium spice, diced)
  • 1 can
    chili beans (such as bush brand)
  • 1/2 c
    cheddar cheese, shredded
  • 2-3 Tbsp
    olive oil, extra virgin

How To Make two can chicken chili

  • 1
    Cut chicken into 1" cubes, set aside. In large teflon coated fry pan, on medium to high heat saute onion in olive oil until translucent. Add Chicken and saute, about 5 minutes or until lightly browned. Add chili beans and tomatoes. (do not drain liquid on either item). Mix everything together. Reduce heat, cover and simmer for about 20 minutes. Remove lid and continue to simmer until most liquid is reduced. - About 10 more minutes ( If you like runnier chili, leave lid on for the remaining 10 minutes) Spoon into bowls. Top with shredded cheese (if desired)

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