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Fast & Easy Dinner: Chunky Chicken Chili

Fast & Easy Dinner: Chunky Chicken Chili


Some cold, long, winter nights require chili. With its spicy heat and hearty goodness, a pot of chili warms the soul and the kitchen. Typically associated with stews and slow cooked meals, a delicious chili can actually be made in a short amount of time.

This chili, with chunks of chicken and pinto beans, comes together in a half an hour. To make this version vegetarian, substitute tofu for the chicken thighs and vegetable broth for the chicken broth. Sound delicious? Get the recipe,

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Chunky Chicken Chili
Modified from iVillage

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can fire roasted tomato chunks
1 cup chicken broth
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (15 1/2-ounce) can hominy, drained
1 (15-ounce) can pinto beans, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Shredded cheddar cheese, crumbled tortilla chips, chopped cilantro and sour cream, optional, for serving

  1. In a large saucepan, heat oil over medium heat. Add the onions and garlic and saute until soft and translucent, 8-10 minutes.
  2. Add the tomatoes, chicken broth, chicken, hominy, beans, chili powder, cumin and cayenne to the pan, stirring to combine. Bring to a boil.
  3. Reduce the heat and simmer for 10 to 15 minutes, until the chicken is tender.
  4. Serve with cheese, chips, cilantro and sour cream.

Serves 6.

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