Calico Chicken Chili

1
Diane Hopson Smith

By
@DeeDee2011

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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  • 2 Tbsp
    olive oil, extra virgin
  • 1 lb
    chicken breasts, boneless and skinless, cut into small cubes
  • 1 medium
    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

Step-by-Step

  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.

Printable Recipe Card

About Calico Chicken Chili

Course/Dish: Chicken, Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Dairy Free
Other Tag: Quick & Easy




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