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
1 lb boneless, skinless chicken breast, bite sized pieces
1 medium onion, chopped
1 stalk celery, chopped
2 tbsp garlic
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)
Saute garlic, onion, and celery with cooking oil for a couple minutes – just until tender.
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!