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Chili Chicken {quick & easy}
You can toss in some other chopped veggies, like zucchini, orange or yellow pepper, and other squash varieties.
Servings:
6
servings
Author:
Erica
Ingredients
2
tablespoons
olive oil
4
cups
chopped yellow onions
about 3 onions
2
tablespoons
minced garlic
about 4 cloves
1
red bell pepper
cored, seeded, and diced
1
teaspoon
chili powder
1
teaspoon
ground cumin
1/4
teaspoon
cayenne pepper
optional for a spicy kick
2
teaspoon
salt
48
ounces
6 cups crushed tomatoes with liquid
handful
about 1 cup fresh basil leaves
3
cups
cooked chicken
diced into cubes
toppings of choice: sour cream
shredded cheese, chopped green onions
Instructions
Place a large stockpot over medium heat.
Add oil and let it warm up for a minute.
Add the onions and cook for 10 minutes or until translucent.
Add the garlic and cook for another few minutes.
Add the peppers, chili powder, cumin, cayenne, and salt and cook for a minute.
Add the tomatoes and liquid and basil to the pot. Bring the pot to a boil and then reduce to a simmer. Simmer for 15 minutes uncovered.
Add the chicken and simmer for another 10 minutes.
Serve hot with toppings.