24 May, 2017
Quick Green Chili
Chili is a fantastic dinner for pretty much any time of year, though it is especially good on a chilly day. It’s a hearty meal that requires very little effort on the part of the chef, and it can take as much or as little time as you’d like to cook. Most of the time, people I know make chili in a crock pot, starting it in the morning and enjoying it in the evening.
I’m not that good at planning ahead.
Here’s a chili recipe for those of you who decided at around 3 or 4 PM that you wanted chili for dinner — tonight. It takes around 30 minutes to make, and the end result is delicious and VERY filling. The best part (yeah, the cook time wasn’t the best part) is that this makes a lot of chili for relatively cheap, and it’s super easy to make; most of the ingredients just get dumped into a pan to warm them up. Let’s give it a go, shall we?
2 Chicken breasts, cut into bite-sized chunksSalt, to taste
Pepper, to taste
17.6 oz Salsa verde
1 medium Yellow onion, diced
4 oz can Diced green chilies
15.5 oz can Red kidney beans
2, 15.5 oz cans Garbanzo beans
1 pouch Minute Rice
Coat the bottom of a large skillet with a drizzle of olive oil (about 2 or 3 tablespoons total). Spread the chicken pieces out so that they are one piece deep in the pan, and season them with salt and pepper. Cook the chicken on medium/medium-high heat until it is opaque all the way through (about 10 minutes). Transfer the chicken to a bowl and cover it with a pot lid.
Put the skillet back on the heat and add in the salsa, onions, chilies, beans, and rice. Bring everything to a boil for a couple of minutes before turning the heat back down, making sure to stir everything so nothing sticks to the bottom of the pan. Add the cooked chicken pieces back in to the chili and stir until everything is combined.
All that’s left is to plate up and enjoy!