Cooking Time: 30 minutes or less
Makes: 2 serving
This recipe makes precisely enough chicken chili to fill 2 Thermoses. If your child happens to like beans, stir in 1 cup (250 mL) canned red or white kidney beans when you add the tomatoes.
Ingredients
| 2 | skinless, boneless chicken breast halves |
| 1 tbsp (15 mL) | vegetable oil |
| 1 | small onion, chopped |
| 1 | clove garlic, squished |
| 1 tbsp (15 mL) | chili powder (or to taste) |
| 3/4 cup (75 mL) | chicken broth |
| 1/4 cup (50 mL) | crushed (or ground) canned tomatoes |
| salt and pepper to taste |
Directions
- Cut the chicken breasts into 1/4 in. (.5 cm) cubes. Heat the vegetable oil in a medium saucepan and add the chicken cubes, stirring them over medium heat until they're no longer pink, about 5 minutes. Add the chopped onion, garlic, chili powder and ground cumin, and continue cooking until the onion begins to soften - about 5 more minutes. Now stir in the chicken broth, the ground tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring, for 10 to 15 minutes, until the chicken is cooked and the flavours are blended. Adjust seasoning if necessary.
- Serve this chili with a bit of shredded cheddar or Monterey Jack cheese and some rice, crackers or pita bread.
