What's for Dinner Tonight? - Chicken Chili

My mother recently gave me The Fibromyalgia Cookbook by Shelley Ann Smith. I was reading the information provided in the Forward, and then skimmed through to see what recipes were included. I love chili so decided to try the Chicken Chili. It is very easy to make and can be ready for your dinner table in about 45 minutes. It has great flavor and is a dish that will be a regular in our home.

Chicken Chili


6 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup finely chopped onion
1 cup finely chopped red onion
2 medium red bell peppers, chopped
2 cloves garlic, minced
2 - 15.5 ounce cans great northern beans, drained and rinsed
1-3/4 cups low-sodium chicken stock
2 - 4.5 ounce cans green chilies, drained and chopped
1/4 teaspoon cumin

1. Spray large skillet with nonstick cooking spray. Add the chicken, onions, bell peppers, and garlic, and cook over medium heat until the chicken is done.

2. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the sauce thickens.

If desired, top with shredded cheddar cheese.


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