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
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.
What’s your favorite summer comfort food?
Do you like your chili spicy or mild?