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Tonight I was craving something warm and comforting. Inspired by picking up my Zaycon $1.48/lb chicken and my overflowing pantry, I decided chicken chili it was.

I combined and modified a couple Allrecipes.com recipes and came up with this one. I’d like to call it “Zaycon Chicken Chili” in honor of cheap chicken.

Zaycon Chicken Chili

Ingredients
1 lb boneless, skinless chicken breast, bite sized pieces
1 medium onion, chopped
1 stalk celery, chopped
2 tbsp garlic
cooking oil
1 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
2 tsps ground coriander
1/2 tsp cayenne pepper
1 pinch crushed red pepper flakes
kosher salt – dash
ground pepper – to taste
1 can diced tomatoes (14.5 oz)
1 can kidney beans (15 oz)

Directions
Saute garlic, onion, and celery with cooking oil for a couple minutes – just until tender.

In a separate skillet, cook chicken breast pieces in cooking oil until firm and slightly golden. Add back into the vegetable mixture.

Next, add all the spices, stirring constantly to avoid burning. Pour in the can of tomatoes (undrained) and lastly, the can of beans (drained & rinsed).

Bring to a boil. Then, cover and simmer for 15 minutes. Uncover, and simmer for an additional 15 minutes.

I served mine with shredded cheese and sour cream. I enjoyed it with toast spread with $0.44 Challenge Tuscan butter. This chili was super easy to make and very flavorful! My husband and I each enjoyed seconds. I will be adding it to my recipe box.

Tomorrow I’m going to take the rest of my chicken and prep it into freezer meals!