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Easy Chicken Chili

February 17, 2015

 Again with this cold weather?!
Since this cold front/blizzard seems to be taking over the country (and I refuse to leave the house because it's freezing), I rifled through the cabinets and decided to whip up the quickest and easiest Chicken Chili ever.

The directions below are for stove top cooking, but you can throw all of this in the slow cooker on high for 2 hours or low for 4 hours. Also, you can put the chicken in raw, but I'm really weird about that which is why I use the George Foreman grill to cook it first.

I N G R E D I E N T S

2 medium Chicken Breasts
1 Can of Dark Red Kidney Beans
1 Tomato (canned or fresh) - Diced
1 Medium Jalapeno
1/2 a Green Bell Pepper
1/2 of an Onion
2 Tbsp Minced Garlic
1 package of Chili Mix
--OR--
1 Tbsp Chili Powder
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Cayenne Pepper


D I R E C T I O N S

1. (Optional) Grill chicken with George Foreman grill or in a pan on high for 8-9 minutes.
2. Combine all ingredients, including cooked chicken in large pot and bring to a boil. 
3. Then reduce the heat and allow the chili to simmer for 30 minutes uncovered.
4. Remove the chicken breasts and shred or cut into cubes and return to the pot to simmer. 
5. Serve with rice and top with cheese.

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