California Chili Chicken
- SERVES
- 6
- COOK TIME
- 20 Min
When you need something right away, try this fast chicken chili recipe for one of today's light meals with more than a light taste. Mmm mmm!
What You'll Need
- 2 (29-ounce) cans tomato sauce
- 1 cup finely chopped onion
- 2 to 3 tablespoons chili powder (to taste)
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon grated orange rind
- 1 teaspoon dried oregano
- 3 pounds boneless chicken (white or dark meat), cut into 1/2-inch cubes
- 2 (1-pound) cans red kidney beans
What to Do
-
In a large saucepan, combine tomato sauce, onion, chili powder, salt, ginger, orange rind, and oregano; bring to a boil.
-
Add chicken, reduce heat to medium-low, and cook 7 to 8 minutes or until chicken is thoroughly cooked, stirring occasionally with a wooden spoon.
-
Add kidney beans, stir gently, and cook just until warmed through.
Notes
-
Serve this dish over rice or with cheese nacho chips. You might also want to add at least 1/2 teaspoon hot pepper sauce. It's delicious, but it's up to you.
- If you enjoyed this recipe, check out our free eCookbook, World's Best Chili Recipes: 21 Easy Chili Recipes Everyone Will Love.
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