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Chunky Chicken Chili

Cooking Time: 30 minutes or less
Makes: 2 serving

This recipe makes precisely enough chicken chili to fill 2 Thermoses. If your child happens to like beans, stir in 1 cup (250 mL) canned red or white kidney beans when you add the tomatoes.

Ingredients

2 skinless, boneless chicken breast halves
1tbsp (15 mL) vegetable oil
1 small onion, chopped
1 clove garlic, squished
1tbsp (15 mL) chili powder (or to taste)
1tsp (5 mL) ground cumin (or less)
¾cup (75 mL) chicken broth
¼ cup (50 mL) crushed (or ground) canned tomatoes
  salt and pepper to taste

directions

1. Cut the chicken breasts into 1/4 in. (.5 cm) cubes. Heat the vegetable oil in a medium saucepan and add the chicken cubes, stirring them over medium heat until they're no longer pink, about 5 minutes. Add the chopped onion, garlic, chili powder and ground cumin, and continue cooking until the onion begins to soften - about 5 more minutes. Now stir in the chicken broth, the ground tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring, for 10 to 15 minutes, until the chicken is cooked and the flavours are blended. Adjust seasoning if necessary.
2. Serve this chili with a bit of shredded cheddar or Monterey Jack cheese and some rice, crackers or pita bread.

First published in Today's Parent's 09/2000 issue. © Rogers Media Publishing Inc.