It tastes like it's been simmering all day, but this quick-cooking chili uses simple on-hand ingredients like chicken broth, beans and chili powder to create great layers of flavor in under an hour. And, using one pot makes clean up a breeze!
cost per recipe: $14.15
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
tablespoons canola oil
tablespoons chili powder
teaspoons ground cumin
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (14.5 ounces) diced tomatoes, undrained
medium green pepper, chopped (about 1 cup)
cup uncooked long grain white rice
cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained
cup fat free sour cream
green onion, sliced (about 2 tablespoons) (optional)
Season the chicken as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often. Sprinkle with the chili powder and cumin and cook and stir for 1 minute.
Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Top with the sour cream and sprinkle with the green onion, if desired.