15 minute chicken chili recipe (corn bread too!)

Do you need a quick & easy chili recipe for a cold winter evening?

Try this, I think you're gonna love it!

Tried in the crock pot- still delicious!! (but Joshua likes
the chicken browned on the stove better!)

This is one of my favorite winter recipes. It is a quick & easy chili recipe that I got from my mom and I changed it up to our tastes a little bit...(see the options!)

15 minute chicken chili
1 Tbsp canola or olive oil
10 oz boneless. skinless chicken breasts, cut into bite-sized pieces
1 1/2 Tbsp chili powder
1 1/2 Tbsp cumin
1 14.5 oz cans (no salt added) diced tomatoes
4.5 oz can diced green chiles
1 cup yellow whole kernel corn (frozen or canned)
Salt & cayenne pepper to taste

Optional: Add red or black canned beans, onions, garlic

In med. saucepan, saute chicken in oil over medium high heat for 3 mins or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 mins. Add remaining ingredients, heat through.

Serve with cheese and sour cream. Serves 4-6.


And you can't have chili without corn bread on the side- YUM!

So here is my mom-in-law's corn bread recipe... (Thanks, Mom!)

Corn bread
1/2 cup yellow corn meal
1 1/2 cup flour
1 1/2 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup oil
1 cup milk
2 eggs, beaten

In large bowl, combine corn meal, flour, baking powder, salt and sugar; set aside. In another bowl, combine oil, milk and eggs. Add to dry ingredients all at once, stirring just until moistened. Pour into greased 8 X 8" baking pan. Bake at 400 degrees for 10-12 minutes or until light brown on top and edges. Serve warm with butter or honey-butter.

Variations: Exchange soy milk for milk in this recipe, and bake for approx. 10 minutes longer.
OR Make into waffles in waffle maker- a fun way to change things up!


Let me know if you try it!