Easy Red Chicken Chili

WHAT?! It is Sunday and I’m not making pasta? What in the world is happening here?? Oh, well… chicken chili it is!

This recipe is very easy to throw together and you likely have all of the ingredients on hand. I had 2 chicken breasts (3 may have been better – but, you work with what you have!) that I had defrosted in the refrigerator (thinking that I’d be making pasta – best laid plans, I guess!). Cans of beans and tomatoes in the pantry and some fresh cilantro and Colby & Monterrey Jack cheese. Chicken chili sounded good!

The chicken breasts were separated from a family pack, into a separate freezer bag (it’s cheaper to buy the family pack and repackage to amounts you’d use!). I’ve, since, bought a very inexpensive vacuum sealer that I’m using – if you’re interested in which one I got – let me know, I can do a review on here!!

As all good recipes do, this one started with me chopping up some onion…

Rather than cube the chicken, I decided to cook it whole and then shred it. Given that direction, I sprayed the dutch oven (have I mentioned how much I LOVE my Le Creuset dutch oven? I’m not a fancy person, at all, but was given this as a 20 year anniversary gift from the company I work for – and I, absolutely, adore it!!) with some olive oil – added in the onion and garlic (medium to high heat), cooking until the onions were mostly translucent. Then I added the chicken breasts, browning both sides to lock in the moisture.

While the chicken was browning, I opened the can of chipotle peppers and rough chopped them (my daughters probably wouldn’t be excited to get a mouth full of a chipotle pepper, so chopping makes sense). I did not throw out the adobo sauce, as it really adds to the chili, so hold onto it!!

After the chicken is browned and the chipotle peppers are chopped, it was time to start adding everything to the pot – tomatoes, beans, peppers – all straight into the pot. Also, add the chili seasoning at this time (and any salt and pepper you may want). I allowed the pot to come to an initial boil, then reduced the heat – covered and set a timer. You’ll want to let it simmer for 45 minutes to an hour (longer is better, in my opinion).

Once the timer goes off – remove the chicken breasts from the pot and shred.

Then return to the pot, add some cilantro, cover and simmer for another 30 minutes!

I decided to top mine with some grated Colby & Monterrey Jack cheese (fresh grated is best!) and cilantro – perfection!

Easy Red Chicken Chili

2-3 chicken breasts
1 tsp cumin
1 large onion, rough chopped
2 tbsp garlic, minced
1 small can Rotel tomatoes and chilis
1 large can petite diced tomatoes
1 large can crushed tomatoes
1 can garbanzo beans
1 can dark red kidney beans
1 can black beans
1 small can chipotle peppers in adobo sauce (chop peppers, reserve sauce)
1 packet of McCormicks chili seasoning mix
avocado spray
salt / pepper to taste
Cilantro and cheese to garnish (I also add some cilantro to the pot of chili at the end of cooking)

  • Rough chop the onion
  • Spray pan with avocado oil and add onion, garlic and cumin. Cook until onions are translucent.
  • Add whole chicken breasts – cook until browned on both sides (locks in the moisture!)
  • Add all tomoatoes, beans and (chopped) chipotle pepper (with sauce) to pot.
  • Stir through to combine all ingredients
  • Add seasoning mix, salt and pepper – stir and bring to boil.
  • Reduce heat, cover and simmer for 45 min – 1 hour.
  • Remove chicken breasts from pot, shred and return to pot.
  • Add cilantro, stir and serve.
  • Top with more cilantro and cheese for garnish (** would also be good topped with sour cream, jalapenos, corn chips, etc.)

Skillet Sausage and Rice

Yesterday, I was looking for something quick, easy and with little clean up for lunch. As I always do, I took a look at the items I had on hand and I ended up with this one skillet dish that turned out delicious.

It all started with a chub of Jimmy Dean sausage, asparagus, mushrooms, garlic, beef stock onion and cilantro.

As I worked through chopping vegetables, I thought of seasoning – and I decided to add a packet of ranch dressing seasoning mix.

I started by browning the sausage (medium high heat), along with the onion and garlic.

Once that was done, I added the other vegetables and cooked until semi-tender.

After the vegetables were somewhat tender, I added in the rice and cooked until the rice was somewhat translucent.

Beef broth (that was just what I had on hand, I’m sure that chicken broth or vegetable broth would work just as nicely) was added next. I added half of the cilantro to the skillet and stirred everything up. I brought the skillet up to a boil. Once it was at a boil, I covered the skillet and reduced the heat to simmer – allowing it to cook for 20 minutes (cook until rice is done).

Add the remaining cilantro and serve! Super easy, delicious, easy clean up and reheats nicely!

Skillet Sausage and Rice

1 chub of Jimmy Dean (or similar) regular sausage
2 cups of long grain rice
3 cups of beef stock
1-1/2 cups of mushrooms
1/2 bunch of asparagus (1-1/2 cups, chopped)
1/2 white onion (diced)
1-2 tbsp of garlic (depending on how much you like garlic, I used 2)
2 tbsp chopped cilantro
1 packet of dry ranch dressing mix
salt and pepper to taste

Crumble sausage in skillet, with diced onions and garlic on medium high heat. Cook until sausge is browned and onions are translucent.

Add asparagus and mushrooms, cook for another 5 min (until vegetables are semi-tender).

Add rice and ranch dressing and stir to mix, cook until rice is translucent.

Add beef stock and 1/2 of the cilantro. Stir and bring to boil.

Reduce heat to simmer, cover and cook for 20 minutes (until rice is done).

Add remaining cilantro and serve.