15 Minute Chicken Chili Food

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

15-MINUTE CHICKEN CHILI

Steps:

• Cook all ingredients except cheese and cilantro in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Serve topped with the cheese and cilantro.

FIFTEEN MINUTE CHICKEN CHILI

Steps:

• In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

15 MINUTE CHILI

Steps:

• In a large pot, brown meat with chopped onion. Drain grease, if necessary.
• Add beans, tomatoes, garlic, chili powder, cumin, salt and salsa to meat mixture.
• Cook until heated through.
• Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. Sprinkle with cheese if desired.

QUICK AND EASY CHICKEN CHILI

Steps:

• Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.