Quick “Cowboy” Chicken Chili

Quick “Cowboy” Chicken Chili

Comfort foods can be perfect for the warmer summer months if you can find less time consuming versions that use a few “convenience foods” that save time but don’t sacrifice flavor (e.g., canned beans and tomatoes). This quick cowboy chicken chili recipe does just that. It can be a perfect entrée over rice, or it can be a great hamburger or hotdog topper.

Quick “Cowboy” Chicken Chili over brown rice

Quick “Cowboy” Chicken Chili over brown rice

Quick Cowboy Chicken Chili

1 medium-sized yellow onion, chopped

1 tbsp. olive oil

3 cloves garlic, peeled and chopped

1 lb. ground chicken

1, 14.5 oz. can diced tomatoes with green chilies, with liquid

1, 14.5 oz. can petite-diced tomatoes with liquid

6 tsp. chili powder

2 tsp. cumin

1-cup reduced-sodium canned beef broth

2 cans pinto or kidney beans (low-sodium), rinsed and drained

2 tbsp. chopped Italian parsley

Salt & black pepper to taste

Add the olive oil to a medium-sized stockpot at medium heat. Once warm, add the onion and cook until soft. Add ground chicken and cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher until no longer pink. Add the chili powder and cumin and stir for 30 seconds. Add tomatoes, broth, garlic, parsley and black pepper. Bring to a boil over medium-high heat and cook for 15-20 minutes. Add the beans and salt. Cook for another 5-7 minutes.

Top with your favorite – shredded cheddar cheese, sliced onions, or sour cream. This chili is a mild version. Feel free to spice it up to your taste by adding red pepper flakes or hot sauce. Yields 4-6 servings.

Top the chili with your favorite – shredded cheddar cheese, sliced onions, or sour cream.

Top the chili with your favorite – shredded cheddar cheese, sliced onions, or sour cream.

 

 

What’s your favorite summer comfort food?

Do you like your chili spicy or mild?

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