This recipe for Cha-Ching Chicken Chili has quickly become one of my family’s FAVORITE meals.

I came up with it as I was looking through my pantry one afternoon, trying to figure out what I could make for dinner with only one chicken breast (I never made it to the grocery store that day, as planned).

It feeds a family of four, with a little bit left over, and can also be adapted to a vegetarian version that tastes great.

Cha-Ching Chicken Chili

• 2 TBS olive oil
• 1/4 cup chopped onion
• 1 tsp minced garlic

• 1 chicken breast chopped into small pieces
• 1/2 to 1 cup water or chicken broth

• 14 oz. can of diced tomatoes (do not drain)
• 14 oz. can of black beans, drained
• 14 oz. can of pinto or kidney beans, drained
• 14 oz. can of corn, drained

• 1/4 tsp salt
• 1/4 tsp ground mustard
• 1/4 tsp paprika
• 1 tsp cumin
• 2 tsp curry powder (We like curry; you may want to reduce it if you’re unfamiliar with the taste.)
• dash of cinnamon

Saute onion in olive oil on medium low heat until onion is translucent and aromatic. Add garlic and saute just a little longer (make sure garlic does not burn).

Add chicken and just enough water or broth to cover chicken. Cook a few minutes on medium heat until liquid comes to a boil.

Add tomatoes, both cans of beans and corn. Stir in spices. (Note: We like quite a bit of spice, so I usually end up doing a taste test and adding more than what is listed here.)

Simmer on low heat for 15 minutes (or longer) to let ingredients mesh flavors.

Enjoy chili with corn bread, crackers, or our favorite: CORN CHIPS!!!!

 

 

 

This entry was posted on Tuesday, June 16th, 2009 at 8:02 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.