Chunky Chicken Chili
 
 
Author:
Recipe type: Lunch/Dinner
Ingredients
  • 1 tbsp olive oil
  • ½ tbsp minced garlic
  • 1-1/4 lbs boneless skinless chicken breasts, cut into ½-inch cubes
  • 1 package McCormick® Chili Seasoning Mix, Original (I thought I had this, but I didn't, so I used a combo of McCormick Chili Powder, Cayenne Pepper, Garlic Powder and Onion Powder)
  • 2 cans (8 ounces each) tomato sauce (Again, thought I had this but didn't, so I used 6 oz tomato paste and 10 oz diced tomatoes instead.)
  • 1 can (14½ ounces) kidney beans, drained and rinsed
  • 1 can (11 ounces) whole kernel corn, un-drained
  • 1 tsp McCormick® Cinnamon, Ground
Directions
  1. Heat oil in large skillet or pot on medium-high heat. Add minced garlic and cook until fragrant.
  2. Add chicken; cook and stir 5 minutes or until lightly browned.
  3. Stir in Seasoning Mix, tomato sauce, beans, corn and cinnamon.
  4. Bring mixture to boil.
  5. Reduce heat to low, cover your skillet/pot and simmer 15 minutes, stirring occasionally.
  6. Serve immediately, with cornbread (or whatever you want!).
  7. Enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/06/chunky-chicken-chili.html