It’s FALL! (Well, kind of) and I couldn’t resist cooking up something for these upcoming cool nights. Last year I made turkey chili and couldn’t find a recipe. So I just looked this recipe up and changed it up a bit. I wanted to use shredded chicken instead of ground turkey, but I bet it’s just as good!
2 boneless skinless chicken breasts
1 small onion, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can tomato sauce
1 (4.5 oz) can chopped chilies, drained
1 (15 oz) can chickpeas, undrained
1 (15.5 oz) can black beans, undrained
1 (15.5 oz) can small red beans, undrained
2 tbsp chili powder
1. Cook chicken and onions in a sauce pan until brown. To shred the chicken you’ll want it to cook about 1/2 way and start piecing it apart with forks, then finish cooking it and sautéing the onions.
2. Place all of the other ingredients in a large pot along with the chicken and onion and let simmer for about 45 minutes on medium-high.
3. Top with cheese, onion, or whatever you like on your chili.