calico chicken chili

(1 rating)
Recipe by
Diane Atherton
PINE MOUNTAIN, GA

I started with chicken breast from the freezer. All other ingredients were pulled from the pantry. It turned in to a colorful and tasty pot of chili. Hope you enjoy!

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For calico chicken chili

  • 2 Tbsp
    olive oil, extra virgin
  • 1 lb
    chicken breasts, boneless and skinless, cut into small cubes
  • 1 md
    onion, chopped
  • 3 clove
    garlic, minced
  • 1
    (16-oz) can garbanzo chick peas, drained
  • 1
    (15.5-oz) can black beans, drained and rinsed
  • 1
    (15.5-oz) pinto beans, drained
  • 1
    (15-oz) can whole kernel sweet corn, drained
  • 1
    (10-oz) can diced tomatoes and green chiles (i used mild rotel)
  • 1
    (14.5-oz) canned diced tomatoes
  • 1
    (4-oz) can diced green chiles
  • 3 c
    chicken broth
  • 1/2 to 1 Tbsp
    oregano, dried
  • 1 Tbsp
    chili powder
  • 1 tsp
    cumin
  • salt and pepper to taste

How To Make calico chicken chili

  • 1
    Over a medium heat; cook chicken, onions and garlic until onions are transparent and there is no pink showing on chicken.
  • 2
    Add remaining ingredients and bring to a slow boil. Reduce heat and simmer for at least 30 minutes.
  • 3
    Taste test and add additional seasonings if desired.
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