Total Time
30mins
Prep 15 mins
Cook 15 mins

I adapted this recipe from Rachael Ray's cookbook, "30 Minute Meals". Originally, it's not spicy enough for me and too runny to be chili, so I changed it a bit. Great for leftovers for lunch- the spicyness will mellow overnight.

Ingredients Nutrition

Directions

  1. Heat oil in pot over medium high heat.
  2. Add chicken and cook for five minutes or until white; keep chicken moving.
  3. Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
  4. Reduce heat to medium and cook for five minutes to sweeten and soften onion.
  5. Add the broth and beans; salt to taste.
  6. Bring to a boil.
  7. Reduce heat and simmer until ready to serve.
  8. Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.
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