Monday, January 28, 2013

Chicken Chili for 1

This chicken chili is different than any other chicken chili I have had. This has no beans and is red! Most chicken chili uses white kidney beans. I really liked this. I did double this recipe and it does have a little zip to it. I used 1 can of diced tomatoes instead of the whole tomatoes. Tasted great on a really cold day last week!

Chicken Chili for 1

3.5 oz Chicken breast, diced
1/2 cup Onion, diced
1 clove Garlic, diced
1/2-1 cup Water
1/2 cup Tomato Sauce
1 large Tomato, diced
1 tsp Cumin
1/2 tsp Chili Powder, to taste
1/2 tsp Cilantro
Salt and Pepper to taste

In a medium sauce pot or pan, cook chicken with onion, garlic and water until chicken is done. Add water as needed to keep things moving around. Add tomato sauce, diced tomato and spices. Allow to simmer until tomatoes are cooked and the mixture thickens.

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