Easy Chicken Chili
The benefit of Southern California is in October you still get summer weather. Still, it would be nice to enjoy the chill of Fall once in a while. As the weather starts cooling down, it’s time to start thinking of hearty meals to get you in the spirit of the season.
While chili is usually a long process and filled with meaty goodness, sometimes it’s nice to change it up with chicken. And buying pre-made roast chicken makes this dish even easier so that you can have a hot meal ready on the table in no time.
Easy Chicken Chili
Ingredients:
1 tablespoon oil
1 onion, diced
1 bell pepper, diced
2 cups water
1 (14 ounce) cans tomato sauce
1 can kidney beans
3/4 cup frozen corn
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon cumin
salt and pepper
3 cups roast chicken
Instructions:
In a pot over medium high heat saute the bell pepper and onion in oil until tender.
Add the water, tomato sauce, kidney beans, corn, chili powder, parsley, garlic powder, cumin, salt, and pepper.
Simmer for 30 minutes.
Stir the cooked chicken, cook until warmed through and serve.
Just wanted to thank you for posting this-I made it for dinner and it was indeed easy *and* delicious! Yummy!